Pear Cake

My pear cake recipe is another variation of my viral French Strawberry Cake. I added maple syrup and streusel topping for cozy fall comfort.

Course Dessert, Snack

Cuisine American

Keyword fresh pear cake, maple pear cake, pear cake, pear cake recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 444kcal

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.

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.