Pear Cake
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Pear Cake
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Juicy pears make this pear cake unbelievably moist and a buttery brown sugar streusel topping makes it delish. Simple, easy to make, and everyone loves it!
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Ingredients
- ½ cup whole wheat flour or all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons ½ stick unsalted butter melted
For the Pear Cake
- 1 cup all-purpose flour
- ¾ cup whole wheat flour or additional all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 8 tablespoons 1 stick unsalted butter at room temperature
- ¼ cup granulated sugar
- ¼ cup honey
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup full-fat Greek yogurt or sour cream
- ¾ cup buttermilk or regular milk
- 1 large bartlett pear peeled, cored, and diced into ¼-inch pieces, about 2 cups
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Instructions
- Preheat the oven to 350°F. Grease a 9-inch round springform pan or an 8x8-inch baking dish with nonstick spray and, if using a springform pan, line the bottom with parchment paper.
- Make the streusel: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix with your hands until the mixture holds together when pressed. You should have some larger (quarter-sized) chunks and smaller (pea-sized) balls. Cover and chill while you prepare the cake.
- Make the cake: In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl with an electric mixer, beat the butter, sugar, and honey on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well between each, then the vanilla. Beat in the yogurt, scraping down the sides of the bowl as needed.
- By hand with a wooden spoon or rubber spatula, stir in a third of the buttermilk, then half the dry ingredients, mixing until just combined. Stir in another third of the buttermilk and the remaining dry ingredients, then finish with the remaining buttermilk. Do not over-mix and stop as soon the ingredients are combined. Fold in the pears.
- Transfer the batter to the prepared pan and sprinkle evenly with the streusel mixture. Bake the pear cake until a toothpick in the center comes out clean, about 45 to 55 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- TO STORE: Wrap the cake in plastic wrap or transfer leftovers to an airtight container. It will keep at room temperature for up to 4 days.
- TO STORE: Wrap the cake in plastic wrap or transfer leftovers to an airtight container. It will keep at room temperature for up to 4 days.
- TO FREEZE: Wrap the cake tightly—either the whole cake or individual slices. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm in the microwave in 15-second intervals until heated through.
Nutrition Information
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Serving
1(of 16)
Calories
226kcal
(11%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
315IU
(6%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 226kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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