My pear cake recipe is another variation of my viral French Strawberry Cake. I added maple syrup and streusel topping for cozy fall comfort.
If you like this recipe check out my Fresh Apple Cake next!
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Baking is comfort for me. And so I revisit my old favorites often. In this case a 9-inch round cake with ultra tender texture and simple sugary top. French strawberry cake was one of my first viral recipes ten years ago. And so I continue to reimagine it with different fruits and flavors.
Pears are very particular for me. I only want them when they are at their peak of freshness and sweetness. So I grabbed some juicy ripe pears and got to baking. This cake is sweetened with both sugar and pure maple syrup. And I decided to dress her up a little more with a generous helping of streusel on top. Make my fresh pear cake recipe your next delicious fall baking project!
More favorite cake recipes
Simple ingredients for maple pear cake
- Streusel Topping – I make the streusel first then pop it in the fridge to make it easier to crumble. A combination of flour, cinnamon, sugar, salt and melted butter.
- Dry Ingredients – All-purpose flour plus baking powder and salt.
- Wet Ingredients – Use only pure maple syrup for this recipe, not pancake syrup. If you don’t like maple flavor, just use all sugar! A stick of softened butter is whipped together with eggs, 1/2 cup each of sugar and maple syrup, sour cream and vanilla extract.
- Pears – Bosc and Anjou varieties of fresh pears work best for baking. You can also use firm Bartlett pears. But overripe Bartletts will break down and turn to mush in the oven. So they are best used for jams and sauces.
- To Serve – Top each plated cake slice with a drizzle of maple syrup. Whipped cream or a scoop of vanilla ice cream are also great choices.
Instructions
Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
In a small bowl, whisk together the flour, sugar, cinnamon and salt for the streusel topping. Pour the melted butter into the bowl and stir until well combined with a fork. Store in the fridge until ready to use.
With a stand mixer fitted with paddle attachment (or hand electric mixer), beat together the softened butter with the maple syrup and granulated sugar. Start on low speed then increase to high speed. Beat until pale and fluffy. Add the eggs and vanilla and beat again until smooth. I like to peel and chop my pears while my stand mixer is doing the work.
Scrape down the bowl with a rubber spatula. In a small bowl, whisk together the flour, baking powder and salt. Dump half the flour mixture into the butter mixture. Stir on low until just combined. Add the full amount of sour cream, mix again. Add the remaining flour and chopped pears and mix on low to medium low speed until just combined.
Pour the cake batter evenly into the prepared pan. Use an offset spatula to smooth the top of the cake. Then crumble the streusel topping evenly over the top.
Bake at 350 for about 45 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Then use the parchment paper to gently lift it out of the cake pan and let finish cooling on a wire rack for 1 – 2 hours before slicing.
For free printable recipe card and video tutorial, keep scrolling to the bottom of this post.
Serving suggestions
I think this beautiful pear cake could be added to your dessert table for Thanksgiving. Or serve it with afternoon tea. Here’s some more of my most popular Thanksgiving recipes –
Storage directions
Allow the cake to cool completely before storing. It will stay fresh in an airtight container at room temperature for up to 3 days. Wrap each slice individually in plastic wrap and then store in an airtight container to freeze. Leftovers will stay fresh in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before serving.
Kitchen tools
- My favorite inexpensive paring knife for chopping the apples
- Nine-inch round cake pan for baking the cake
Video
Pear Cake
Equipment
- 1 9-inch round cake pan
- 1 Stand Mixer
Ingredients
Cake
- 1 stick unsalted butter softened
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup full-fat sour cream
Streusel
- 1/2 cup all-purpose flour
- 3/8 cup granulated sugar 1/4 cup plus 2 tablespoons
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter melted
Instructions
Streusel
- In a small bowl, whisk together the flour, sugar, cinnamon and salt for the streusel topping. Pour the melted butter into the bowl and stir until well combined with a fork. Store in the fridge until ready to use.
Cake
- Preheat oven to 350 degrees F. Line a 9-inch cake pan with two pieces of crumpled up parchment paper. I wad them up like trash and then smooth them out. I find this makes it easier to mold them into the cake pan. If you prefer, you can also grease and flour the cake pan instead.
- With a stand mixer fitted with paddle attachment (or hand electric mixer), beat together the softened butter with the maple syrup and granulated sugar. Start on low speed then increase to high speed. Beat until pale and fluffy. Add the eggs and vanilla and beat again until smooth. I like to peel and chop my pears while my stand mixer is doing the work.
- Scrape down the bowl with a rubber spatula. In a small bowl, whisk together the flour, baking powder and salt. Dump half the flour mixture into the butter mixture. Stir on low until just combined. Add the full amount of sour cream, mix again. Add the remaining flour and chopped pears and mix on low to medium low speed until just combined.
- Pour the batter evenly into the prepared cake pan. Use an offset spatula to smooth the top of the cake. Then crumble the streusel topping evenly over the top.
- Bake at 350 for about 45 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Then use the parchment paper to gently lift it out of the cake pan and let finish cooling on a wire rack for 1 – 2 hours before slicing.
Nutrition
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