We still had leftovers for the next day, and I ate a piece of it with freshly brewed coffee. It’s the perfect comfort food that could accompany you in your afternoon tea. It can also be a perfect dessert because it’s sweet enough for that. This pear and cinnamon crumb cake is ideal to serve to a small group of friends. They will love the taste and even the presentation of this cake. This cake has everything you want on it. It’s classy and oh so decadent. You can’t ask for anything more.
See what our friends from The Kitchn have to say about this recipe:
“Remember that classic coffee cake you grew up eating — the kind with the buttery cake and sugared crumb topping you loved so much? Well, we’re taking it just a bit further this season. This version, topped with spiced pecans and brown sugar crumbs, also gets a ripple of pear and cinnamon streusel through its center.”
Definitely one of the most delicious crumb cakes I have ever tasted. The fact that it’s simple just makes it more desirable for moms to cook. What else are you waiting for, my friends- you have to try this.
Ingredients
For the crumb topping:
1 cup Gold Medal all-purpose flour
1/2 cup Domino packed brown sugar
1/4 cup Domino granulated sugar
1/2 cup chopped Oh! Nuts pecans
1 teaspoon McCormick ground cinnamon
1 teaspoon McCormick ground nutmeg
1/8 teaspoon fine salt
8 tablespoons (1 stick) Land O Lakes unsalted butter, melted
2 red pears (about 1 pound), cored and cut into 1/2-inch chunks
For the cake:
2 1/4 cups Gold Medal all-purpose flour
2 teaspoons Clabber Girl baking powder
1/4 teaspoon Clabber Girl baking soda
1/4 teaspoon fine salt
8 tablespoons (1 stick) Land O Lakes unsalted butter, at room temperature, plus more for coating the pan
1 1/2 cups Domino granulated sugar
2 large Eggland’s eggs
2 teaspoons McCormick vanilla extract
1 1/4 cups Daisy full-fat sour cream
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch springform baking pan with butter and set aside.
Make the crumb topping: Mix the flour, sugars, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Add the butter and stir until big, slightly floury crumbs form.
Transfer half of the crumb mixture to a separate bowl. Add the pears to one of the bowls and mix to combine; set both bowls aside.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
With a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar together at medium-high speed until fluffy and light. Add the eggs, one at a time, and beat until each is incorporated. Mix in the vanilla and then scrape down the sides of the bowl.
On low speed, beat in 1/3 of the flour mixture, followed by half the sour cream. Beat in another 1/3 of the flour, followed by the remaining sour cream, then finish with the rest of the flour. Beat just until the batter is smooth and has no more lumps.
Pour half of the batter into the prepared pan and and spread into an even layer. Sprinkle the pear filling in an even layer over the batter. Pour the remaining batter over top of the pears and spread evenly. Break up the crumb topping with your fingers and scatter across the top of the cake.
Place the pan on a baking sheet. Bake until golden-brown, the cake springs back when gently touched, and a toothpick inserted in the middle comes out clean, 70 to 80 minutes. If the crumb topping starts to get too browned and toasted before the cake is done, tent the top loosely with aluminum foil.
Place the cake on a wire rack and cool to room temperature before removing the sides of the pan and slicing.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can serve this with vanilla ice cream.
Thanks again to The Kitchn for this amazing recipe.
