Description
This Maple Pear Cake with Streusel Topping is a moist, flavorful dessert that combines the natural sweetness of ripe pears with the rich, warm notes of maple syrup and spices. Topped with a crunchy oat streusel, this cake is perfect for autumn gatherings or a cozy treat any time of the year.
Ingredients
Scale
Cake Batter
- 2 cups (240 grams) all-purpose flour
- 3 medium ripe pears, peeled, cored, and sliced
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (100 grams), packed brown sugar
- 1/2 cup (115 grams) butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (100 grams), packed brown sugar
- 1/4 cup (30 grams) all-purpose flour
- 1/4 cup (57 grams) butter, cold and cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This aerates the batter for a tender cake.
- Add Eggs and Maple Syrup: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, pour in the maple syrup and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing and a dense texture.
- Fold in Pears: Gently fold in the sliced pears, ensuring they are evenly distributed throughout the batter.
- Prepare Streusel Topping: In a separate bowl, combine rolled oats, brown sugar, flour, and cold cubed butter. Use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the batter into the prepared cake pan and evenly sprinkle the streusel topping over the batter. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set. Then, carefully remove the cake from the pan and transfer to a wire rack to cool completely before serving. This prevents sogginess and helps the flavors meld.
Notes
- The pears should be ripe but firm to hold their shape during baking.
- For extra flavor, you can lightly toss the pear slices in a bit of lemon juice to prevent browning.
- Make sure the butter for streusel topping is cold to get a crumbly texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
