Get ready to experience a slice of pure heaven with this mouthwatering Pear Cake with Crumb Topping! Imagine a tender, moist cake bursting with juicy pear chunks, topped with a irresistible cinnamon-oat crumble that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to transform your ordinary dessert time into an extraordinary culinary adventure that'll have everyone asking, "Who made this amazing cake?"
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups diced pears
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the diced pears, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- For the crumb topping, mix brown sugar, rolled oats, and cinnamon in a small bowl. Cut in the remaining butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Serve at room temperature. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Choose ripe but firm pears for the best texture and flavor. Varieties like Bosc or Anjou work wonderfully in this recipe.
- To prevent pears from sinking to the bottom of the cake, toss them lightly in a bit of flour before folding into the batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- For extra moisture, you can add a splash of sour cream or Greek yogurt to the batter.
- Check the cake's doneness by inserting a toothpick - it should come out clean or with just a few moist crumbs.
- Let the cake cool completely before slicing to allow the texture to set properly.
- For an extra indulgent serving, warm the cake slightly and top with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
