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This Pear Crumble Cake features juicy pears and a buttery streusel topping, all spiced with cinnamon and nutmeg for a warm and cozy dessert. Finished with a sweet drizzle of icing, it’s the kind of cake that’ll have you sneaking back for “just one more” slice….no judgment here.
Easy Pear Cake
Pear season doesn’t seem to last long and they get ripe very quickly. Take advantage of the season and make something that everyone will love.
You might also like to make our baked pears with mascarpone or white wine poached pears.
Here is Why This Recipe Works
Buttery Streusel Goodness: Who can resist a cake topped with a buttery, crunchy streusel? It’s like having dessert on top of dessert—yes, please!
Perfectly Spiced: With just the right blend of cinnamon and nutmeg, this cake captures all the cozy vibes of fall without going overboard.
Loaded with Juicy Pears: We’re not skimping on the fruit here. Every bite is packed with tender, sweet fruit that keep the cake moist and flavorful.
No Mixer Drama: All you need is a bowl and a spoon—no fancy gadgets required. Easy peasy, just the way we like it!
The Ingredients
This pear cake uses simple pantry ingredients along with a few fridge staples.
Produce: Pears
Pantry: flour, granulated sugar, brown sugar, baking soda, baking powder, confectioners sugar, vanilla extract.
Pantry Seasonings: Cinnamon, nutmeg, salt
Refrigerated: Eggs, sour cream, butter, milk
Note: You can use canned pears if desired; just drain the juice and chop them to size. Sour cream can also be replaced with yogurt if desired.
Recipe Variations
Almond Pear Crunch Cake: Add ½ cup of sliced almonds to the streusel topping and fold in ½ teaspoon of almond extract into the batter for a nutty twist.
Ginger Pear Spice Cake: Swap the cinnamon for 1 teaspoon of ground ginger and add ¼ teaspoon of allspice for a warm, spicy flavor. Add crystallized ginger pieces to the crumble topping.
Maple Walnut Pear Cake: Stir in ½ cup of chopped walnuts to the batter and replace the white sugar with 1 cup of brown sugar for a rich, maple-like flavor. Drizzle maple icing over the crumble topping.
What Pears Are Best For Cakes?
Anjou, Concorde, and Bosc are good choices to use in baking recipes. They hold their shape and do not get mushy when you cook them.
Tips for Success
- For the best flavor and texture, use ripe but firm pears. If they are overly ripe, they can have a mushy texture.
- If fresh pears aren’t available, you can use canned instead! Just make sure to drain all the juice and chop the them into manageable pieces before adding them to the batter.
- Don’t Overmix the Batter. Stir the dry ingredients in just until combined to keep the cake light and tender. Overmixing can make it dense.
- Use your fingers or a fork to create pea-sized clumps for that perfect crumbly texture on top.
- The cake is done when it springs back lightly when pressed, or a toothpick inserted comes out clean.
- If the top is browning too fast, tent with foil for the last 10 to 15 minutes of baking.
Storage
To keep your pear coffee cake fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, here’s how
Wrap the cake in plastic wrap or store it in an airtight container and keep it in the refrigerator for 3 to 4 days.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. Freeze for up to 3 months.
The Best Pear Crumb Cake
This sour cream pear coffee cake is the perfect mix of juicy pears, buttery, crumble topping, and warm spices. It’s easy to make and it is perfect for breakfast, brunch or any time of the day.
Check out our pear paste and pear frangipane tart for more pear inspired desserts.
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Pear Cake with Crumb Topping
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Ingredients
- 2 eggs
- 1-¼ cups sugar, 250 grams
- ½ cup butter, melted
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1-½ cups all-purpose flour, 180 grams
- 1-½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 to 3 pears, chopped
Crumb Topping
- 1-½ cups all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 8 tablespoons butter, melted
Icing drizzle:
- 1 cup confectioners sugar
- 1 to 2 tablespoons milk
- ¾ teaspoon vanilla
Instructions
- Pre-heat the oven to 350°F and spray a 9-inch round cake pan or an 8-inch square cake pan with non-stick baking spray.
- In a large bowl, beat the eggs and sugar on medium speed until light in color and thick.
- Beat in the melted butter. Add the sour cream and vanilla extract.
- Combine the flour, cinnamon, nutmeg, salt, baking soda, and baking powder then sift it over the batter. Stir just until there are no flour streaks in the batter.
- Stir in the chopped pears. Spread the batter into the cake pan.
- Combine all the ingredients for the crumble topping in a medium bowl. Stir together until you have clumps the size of peas.
- Sprinkle the crumble topping over the batter.
- Bake for 50 to 60 minutes until the cake springs back when pressed lightly.
- Let the cake cool in the pan for 10 minutes before removing it to a cooling rack to cool completely.
- In a small dish, combine the powdered sugar, milk, and vanilla. Stir until smooth then drizzle over the cake.
Video
Notes
- No fresh pears? No problem! Use canned pears and drain them well and chop them into smaller pieces.
- Avoid overmixing the batter to keep the cake tender. Stir the dry ingredients in just until you don’t see any more flour streaks.
- For the streusel, use your fingers or a fork to form small clumps for that perfect crumbly texture.
- Check for doneness with a toothpick; it should come out clean.
- If the top starts to brown too quickly, loosely cover with foil during the last 10–15 minutes of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Do you have to use a Springform pan?? Thank you!
No you can use a regular cake pan. It is a pretty delicate cake so let it cool completely before taking it out of the cake pan. The springform pan just makes it easier to remove but isn’t necessary.
Anything with streusel is irresistible! The recipe is so delicious and versatile..you can make this with almost any kind of fruit in season. Thanks for sharing, Dahn.
Thanks Angie, it definitely is a versatile recipe.