Pear Cake with Crumb Topping
Sweet slices of pears are nestled into a tender, moist cake that is lightly spiced with cinnamon and nutmeg. A crisp, buttery crumb topping makes this cake a favorite with the whole family.
Servings: 12 servings
Ingredients
- 2 large eggs
- 1 ¼ cups granulated 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 powdered sugar
- 1 to 2 tablespoons milk
- ¾ teaspoon vanilla extract
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
Serving: 1 | Calories: 381kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 352mg | Fiber: 3g | Sugar: 26g
