Easy Fall Pear Cake
A yummy cake made with freshly picked New Jersey pears & a fabulous streusel topping.
What can be better?
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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.
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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.
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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.
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Delicious!
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Comments
I don't know the difference!
Thanks for sharing this recipe. Look forward to trying it.
Love you guys!!
good to see you
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