Desserts
Pear Cake
Description
Juicy pears make this pear cake unbelievably moist and a buttery brown sugar streusel topping makes it delish. Simple, easy to make, and everyone loves it!
Ingredients
- ½ cup whole wheat flour or all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons ½ stick unsalted butter melted
- 1 cup all-purpose flour
- ¾ cup whole wheat flour or additional all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 8 tablespoons 1 stick unsalted butter at room temperature
- ¼ cup granulated sugar
- ¼ cup honey
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup full-fat Greek yogurt or sour cream
- ¾ cup buttermilk or regular milk
- 1 large Bartlett pear peeled, cored, and diced into ¼-inch pieces, about 2 cups
Directions
- Preheat the oven to 350°F. Grease a 9-inch round springform pan or an 8×8-inch baking dish with nonstick spray and, if using a springform pan, line the bottom with parchment paper.
- Make the streusel: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix with your hands until the mixture holds together when pressed. You should have some larger (quarter-sized) chunks and smaller (pea-sized) balls. Cover and chill while you prepare the cake.
- Make the cake: In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl with an electric mixer, beat the butter, sugar, and honey on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well between each, then the vanilla. Beat in the yogurt, scraping down the sides of the bowl as needed.
- By hand with a wooden spoon or rubber spatula, stir in a third of the buttermilk, then half the dry ingredients, mixing until just combined. Stir in another third of the buttermilk and the remaining dry ingredients, then finish with the remaining buttermilk. Do not over-mix and stop as soon the ingredients are combined. Fold in the pears.
- Transfer the batter to the prepared pan and sprinkle evenly with the streusel mixture. Bake the pear cake until a toothpick in the center comes out clean, about 45 to 55 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
