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Pear Streusel Cake

Pear Streusel Cake

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 (19)

Streusel

  • ⅓ cup All Purpose Flour
  • ¼ cup Brown Sugar
  • 2 T Butter
  • ⅓ cup Chopped Pecans

Cake

  • 1¼ lb Pear
  • 14 T Sugar
  • 2 T Fresh Lemon Juice
  • or 2 T Lemon Juice, Bottled
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 2 tsp Baking Powder
  • 1½ cup All Purpose Flour
  • ½ tsp Salt
  • 1 Butter Stick
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ¾ cup Milk
  • ¼ oz Nonstick Baking Spray
  • 2 tsp Powdered Sugar
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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.