Pear Streusel Cake

Pear Streusel Cake
Teresa Blackburn
  • Yield: 10 servings

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


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


  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.

Nutritional Info *per serving

  • Calories 350
  • Fat 15g
  • Cholesterol 70g
  • Sodium 250mg
  • Carbohydrate 49g
  • Fiber 2g
  • Protein 5g