Pear Streusel Cake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 8/10/2020

This Pear Streusel Cake is topped with buttered brown sugar and pecans.

Bartlett or Anjou pears or a combination of both are good choices for this cake. Make sure they’re ripe and soft.

Serves: 10 Save

Ingredients (20)

  • Streusel:
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoon butter
  • 1/3 cup chopped pecans
  • Cake:
  • 3 cup thinly sliced, peeled ripe pears (about 1 1/4 pounds)
  • 3/4 cup plus 2 tablespoons granulated sugar, divided
  • 2 tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoon baking powder
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • Nonstick cooking spray
  • 2 teaspoon powdered sugar

Directions

  1. Preheat oven to 350F.
  2. To prepare streusel, combine flour and brown sugar in a medium bowl. Cut in butter with two knives or your fingers until crumbly. Mix in pecans.
  3. To prepare cake, combine pears, 2 tablespoons sugar, lemon juice, ginger and nutmeg in a large bowl.
  4. Combine flour, baking powder and salt in a bowl. Combine butter and remaining 3/4 cup sugar; beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined. Spread about two-thirds of the batter in a 9-inch springform pan that's been sprayed with cooking spray. Arrange pear mixture on top. Pour remaining batter over top; spread with a spatula. Some fruit will not be covered. Sprinkle with streusel.
  5. Bake 55 minutes or until a tester inserted in middle comes out clean. Let cool in pan on wire rack. Sift powdered sugar over top before serving.

Winter Wonderland Red Sangria

The Bar

Ingredients (8)

  • 0.25 cup Zacapa No. 23 Rum
  • 1 bottle Grenache Wine
  • 1 Medium Navel Orange, Thinly Sliced
  • 1 Red Apple, Chopped and Cored with Skin
  • 1 Pear, Sliced and Cored with Skin
  • 0.75 cup Raspberry Sparkling Water
  • 2 Cinnamon Sticks
  • Club Soda to Top
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