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.
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoon butter
- 1/3 cup chopped pecans
- 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
Ingredient Facts and Health Benefits
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- Preheat oven to 350F.
- 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.
- To prepare cake, combine pears, 2 tablespoons sugar, lemon juice, ginger and nutmeg in a large bowl.
- 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.
- 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.