Saturday, October 2, 2010

Easy Fall Pear Cake

pear cake4

A yummy cake made with freshly picked New Jersey pears & a fabulous streusel topping.
What can be better?



The recipe is from Gale Gand and you can substitute apples if you don't like pears.
I use a springform pan (my new best friend) to make sure the cake comes out easily.

We LOVED this simple cake.



Easy Pear Streusel Cake: (Adapted from Gale Gand)

1 1/2 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
4 tbsp melted butter
1 egg
1/2 cup whole milk
2 ripe Bartlett pears, cored and cubed (I kept the skins on)

I mixed all the ingredients together in one bowl (why mess up 3 bowls???), adding the chopped pears at the end.

With a rubber spatula, pour batter into a greased 8" square or springform pan.

Streusel Topping:

1/4 cup flour
1 tsp cinnamon
1/2 cup sugar
3 tbsp cold butter, cut into cubes

Mix streusel topping with your hands, until butter is incorporated.
Spoon over the cake batter in the pan.

Bake at 400F for 25-30 minutes, until the top is golden and set.



Let cool 15 minutes in the pan. If you are using a square pan, cut the cake into squares, otherwise remove the sides from the springform pan and plate.



Delicious!



18 comments:

vanillasugar said...

i wish gale gand would come back to food tv. i loved her shows, they were my therapy. your cake is divine. i've never made a pear cake, but want to.

nancy@skinnykitchen.com said...

This pear dessert looks terrific.The only thing I'd change to make it skinny is to use reduced-fat butter instead of regular! Thanks for the recipe...

Proud Italian Cook said...

This looks mighty good Stace, especially with the streusel top! No pears but lots of apples here, and you know one bowl makes me happy!

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theUngourmet said...

I am so in love with pears right now. Your cake looks fabulous! I made pear gingerbread cakes a couple of days ago and they were yummy too. ;)

Kadensgran said...

Love your blog. Everything tried so far has been fabulous.

Kadensgran said...

The picture shows Bosc pears. Which did you use Bartlett or Bosc. Curious which would be better for baking. Thanks.

Stacey Snacks said...

I guess I used Bosc pears! I used the pears that we picked and were in the that bin at the farm, though the recipe calls for Bartlett!
I don't know the difference!

Carole said...

Interesting that you didn't peel your pears. Not sure, but I think you'd need to peel Bartlett pears--it's worth experimenting.

Thanks for sharing this recipe. Look forward to trying it.

Claudia said...

Love: one bowl, the word "easy", streusel and pears.

Linda said...

Was lucky enough to be served some of this yummy cake on Sunday while visint my gorgeous SIL and Bro!! DELICIOUS!!! WIsh I had MORE!!
Love you guys!!
good to see you

Stacey Snacks said...

Carole,
I read not to peel the pears, and they came out great....I also don't peel my apples in most cakes either.
But I was told by a reader that I used BOSC pears, not the Bartlett, as the recipe calls for.

I've made the cake twice now, once with the unpeeled pears in the photo, and yesterday w/ unpeeled apples! Both cakes came out great.
Try it!

Linda, Glad you liked the cake, and that coming from a REAL baker!
xxoo

The Japanese Redneck said...

Simple is a great word in my food vocabulary.

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Dana said...

If chocolate is not an option, that is my favorite kind of cake. Simple with a perfectly seasonal fruit. Looks terrific and I really love pears in dessert.

Cherine said...

This looks so good!

The Food Hunter said...

This is exactly what I've been looking for. Thanks

Kristin said...

I brought this to a party this weekend and it was a huge hit! Thanks for the inspiration!