This Pear Streusel Cake is the perfect fall and winter treat – make it with fresh or canned pears for an easy dessert!
Estimated reading time: 9 minutes
When it’s time for an afternoon tea or coffee, it’s nice to serve a little something sweet. This Pear Streusel Cake is a delicious dessert recipe that’s similar to coffee cake – it’s a tender, moist white cake base topped with fresh or canned pears and a sweet and crispy streusel topping. It’s a truly delightful dessert that we know you’ll love!
These are just a few reasons why we love this Pear cake recipe!
- It has a crispy TOPPING – We love Streusel topping recipes, like this Pear Streusel Cake or our Peach Streusel Cake, or these delicious Best Ever Blueberry Streusel Muffins.
- It’s a VERSATILE recipe – You can use fresh or canned pears with this cake recipe, so you can enjoy this cake all year round!
- It’s EASY to MAKE – This simple cake with streusel topping is a recipe that can be ready to enjoy in just over an hour.
Follow all our pro tips and tricks to make the BEST Pear Cake!
Make sure your milk and eggs are at room temperature. This will create a smooth cake batter and help the ingredients combine properly.
The best way to measure flour is in grams, but if you’re using cup measurements, be sure to fluff the flour in its bag or container before scooping VERY gently (don’t pack the flour into the measuring cup at all), then level it off with the back of a knife or other flat object.
Do not over-mix, especially after adding the flour. Over-mixing can create a dry, tough cake because it reduces the number of air bubbles present in the batter which give the cake its lift as it bakes.
This can create something called tunnelling where long, thin air bubbles appear in the bake cake. This is caused by vigorous mixing that strengthens the gluten strands in the cake batter too much. Instead, mix on low to medium speed just until the ingredients combine.
Always grease your cake pan generously with butter or baking spray. We also recommend lining the bottom and sides with parchment paper for easy removal.
Don’t let an unbaked cake sit out on the counter. Always preheat your oven first and bake the cake immediately after adding the batter to the pans. This will help the cake rise properly in the oven as the leavening agent in the cake batter is activated as soon as the wet and dry ingredients are combined.
Don’t place the pan too close to one side of the oven as this can cause it to brown unevenly. Add the pan to the centre of the oven so it bakes evenly.
Avoid opening the oven during baking unless it’s absolutely necessary to rotate the cake while baking (if your oven is small or has a hot spot). Opening the oven door at the end of the baking time is okay, especially because testing the cake with a toothpick is necessary to prevent over-baking.
Over-baked cakes are dry and crumbly. Be sure to remove them from the oven as soon as a toothpick inserted into the top of the cake comes out clean.
Under-baked cakes are partly baked but gummy on top and in the centre. Test the cake with a toothpick to be sure the cake is baked completely.
Having trouble with this pear cake recipe? Try one of these solutions or preventative ideas below:
Measure ingredients accurately, especially leavening agents like baking powder or baking soda. If the batter is over-mixed it can result in excess air being incorporated into the batter, leading to uneven baking and sinking in the centre of the cake. Also, avoid opening the oven door during baking as this causes major changes to the oven temperature and will result in an uneven rise.
Measure the flour properly by spooning it into the measuring cup and levelling it off, rather than scooping it directly from the bag. Do not over-mix the batter as this can over-develop gluten in the batter and lead to a tougher texture. Mix until the ingredients are just combined and the flour disappears.
Make sure to measure the flour correctly, don’t over-mix, and check the baking time and temperature. Over-baking can cause the cake to dry out. Use a toothpick to check for doneness.
An oven temperature that’s too high can cause the cake to rise too quickly and crack on the surface. Double-check that oven temperature is correct by using an oven thermometer. Avoid opening the oven door during the first half of baking as the sudden change of oven temperature will contribute to the cracking of the cake surface
Make sure to properly grease the pan to keep your cake from sticking to the pan. You can line the pans with parchment paper to prevent the cake from getting stuck and to allow for easy removal from the pan. Let the cake cool for 10-20 minutes before inverting it onto the wire rack.
Check the freshness of your leavening agents, as they lose their potency over time and can cause a cake to sink. Fresh ingredients are best. Also, make sure the oven is preheated to the correct temperature and avoid over-mixing the batter as it can deflate the air incorporated during the creaming process. Combine just until the flour disappears. The cake can sink in the middle if the cake is removed too soon from the oven. Let it bake until a toothpick comes out clean.
You will need these items on hand for making this Pear Cake recipe (paid links):
- measuring cups and spoons
- liquid measuring cups
- Silicone Spatula
- 9-inch x 13-inch rectangle baking pan
- Stand Mixer or Hand Mixer
- chef’s knife
- Cutting Board
You’ll need these ingredients on hand to make this Pear Cake recipe (paid links):
FOR THE CAKE:
- 1/2 cup unsalted butter at room temperature
- 3/4 cup white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk at room temperature
- 1/2 cup sour cream at room temperature (full fat is best)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for greasing the cake pan
- 3-4 fresh pears peeled and thinly sliced (alternatively, use an 850 ml large can of canned pears)
FOR THE STREUSEL TOPPING:
- 2/3 cup all purpose flour
- 2/3 cup white sugar
- 4 tablespoons melted butter
- 1/2 teaspoon cinnamon
Try these variations on this Pear Cake recipe!
- Apple and Pear – Add thinly sliced apples alongside the pears to the top of the cake for a delicious combination of sweet and tart.
- Spiced Pear – Add in warm spices such as nutmeg, cardamom, and cloves to the batter for an autumn inspired cake.
- Walnuts or Pecans – Add chopped walnuts or pecans to the batter and the streusel topping.
- Chocolate – Use cocoa powder in the batter for a chocolatey taste or add some chocolate chips to the top of cake with the pears.
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Time needed: 1 hour and 2 minutes
Follow these tips to make this delicious Pear Cake recipe with Streusel Topping!
- Use room temperature butter.
Combine the sugar and butter in the bowl of your stand mixer. Beat until fluffy and pale in colour. The butter needs to be at room temperature so it integrates well with the other wet ingredients.
- Add the wet ingredients.
Add the eggs and vanilla, beating on medium speed until smooth. Add the milk and sour cream, beating at low speed.
- Scrape down the bowl.
It’s important to scrape down the bowl as new ingredients get added to ensure everything is mixed thoroughly.
- Whisk the dry ingredients.
In a separate bowl combine the dry ingredients and whisk together to make sure all ingredients are incorporated.
- Do not over-mix!
Pour the dry mixture into the wet mixture and beat on a low speed just until streaks of flour remain, then fold the batter with a spatula until the flour has disappeared. Over-mixing will make the cake dry and dense.
- Pour and level the cake.
Pour the batter into a greased 9 x 13 cake pan and use a spatula to level it out and to push it into the corners of the pan.
- Add the toppings.
Place sliced pears on top of the batter, then sprinkle the streusel mixture.
- Bake until golden brown.
Bake the cake until the topping is slightly browned and a toothpick inserted comes out clean.
What is Streusel?
Streusel is a crumbly topping sprinkled on top of the batter. It adds a sweet flavour to the cake.
Can I make this Pear Cake recipe ahead of time?
This cake is best the day it is made but it can store well at room temperature for up to two days if it is in an airtight container.
Why is it important to have room temperature ingredients?
Room temperature milk, eggs, sour cream, and butter allows the ingredients to better integrate with each other. It creates a smooth cake batter.
Can I use low fat sour cream instead?
No, low fat sour cream has a higher water content and thickening agents that will throw off the recipe. Full fat sour cream gives flavour and helps the cake keep its shape.
Can greek yogurt be used instead of sour cream?
Yes, you can substitute full fat greek yogurt with full fat sour cream as they have the same consistency and can be swapped 1 to 1.
What kind of pears work best for this Pear cake recipe?
Make sure to use ripe pears as they hold their shape during the baking process and have the right texture. Over-ripe pears can become overly mushy during baking, while under-ripe pears may not soften enough.
We hope you love this Pear Streusel Cake as much as we do! Let us know in the comments below, what’s your favourite way to enjoy pears? We’d love to know!
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Pear Streusel Cake
Recipe: Equipment
Recipe: Ingredients
For the cake:
- 1/2 cup unsalted butter at room temperature
- 3/4 cup white sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk at room temperature
- 1/2 cup sour cream at room temperature (full fat is best)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter for greasing the cake pan
- 3-4 fresh pears peeled and thinly sliced (alternatively, use an 850 ml large can of canned pears)
For the streusel topping:
- 2/3 cup all purpose flour
- 2/3 cup white sugar
- 4 tablespoons melted butter
- 1/2 teaspoon cinnamon
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients. (Feel free to use a hand mixer and large mixing bowl if you prefer.)
- Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the sides the bowl periodically to make sure everything is incorporated evenly.
- Add the milk and sour cream, beating them in on low speed until they're combined.
- To a separate bowl add the flour, the baking powder, and the salt. Mix these ingredients together with a fork or a wire whisk. Once incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
- Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don’t want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
- Grease a 9×13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don’t worry, the batter will seem thick but it’s supposed to be like that.
- Spread the sliced pears over the top of the batter.
- In a clean bowl mix together the flour, sugar, and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
- Sprinkle the streusel mixture over the cake and the pears, making sure to spread it at evenly as possible and into all the corners.
- Bake the cake at 350 degrees Fahrenheit (180 degrees Celsius) for 47-50 minutes. When it's finished baking, the topping will be slightly browned on top and when you insert a toothpick into the centre of the cake it will come out clean.
- Let the cake cool in the pan for at least 20 minutes before cutting into it.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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When do you use the pear juice?
From the can? It’s not needed in this recipe…i usually drink it while the cake bakes 🙈
Hi, I made this cake and it’s so delicious!!!!!!!!!!
I was wondering if I can make it with gluten free flour ( Bob’s Red Mill)
Thank you for sharing this wonderful recipe
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback! We’re sorry, we couldn’t tell you as we have never tried it but it should work if you use a gluten free flour that performs similarly to all purpose flour. Happy baking! ☺️
It’s amazing!!!! Perfect sugar and very moist. Will definitely make it again. Enjoyed it so much with my coffee.
And can’t wait to try your some other recipes.
Thanks so much Monu!!🙂
It is a great and easy recipe! I would recommend it to anyone. An absolute crowd pleaser.
Thanks so much for your feedback Marie!!🙂
Made this today with the last of the ripe pears from my pear tree! Excellent recipe! Just the right amount of sweetness! The cake is moist and delicious! Will definitely make every fall!
Thank you Deb!! Really glad to hear you like the recipe so much!🙂
I just made this with gluten free flour blend and it turned out so yummy! Thanks for helping me not waste my pears!
I’m so glad you liked it! 🙂
You’re welcome Amy!! Very glad it turned out so yummy!
Could you bake this in muffin tins so that it is easier to freeze? Thank you.
Yes, you can. I’ve never done this so I can’t comment on baking time, but I’d suggest trying this recipe with pears instead of rhubarb: https://thebusybaker.ca/best-ever-rhubarb-streusel-muffins/