Description

A moist and flavorful Spiced Pear Cake featuring tender pears nestled in a warmly spiced batter, crowned with an irresistible crumble topping. Perfect for autumn gatherings or a cozy treat.

Ingredients

Scale

**For the Cake:**
2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup (180ml) buttermilk, room temperature
3 medium pears (about 1 ½ lbs), peeled, cored, and diced into ½-inch pieces
**For the Crumble Topping:**
½ cup (60g) all-purpose flour
¼ cup (50g) granulated sugar
¼ cup (50g) packed light brown sugar
½ teaspoon ground cinnamon
¼ cup (56g) unsalted butter, cold and cut into small pieces

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Instructions

**Prepare Your Baking Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13 inch baking pan.
**Make the Crumble Topping:** In a medium bowl, whisk together the ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add the ¼ cup cold butter pieces. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Set aside.
**Combine Dry Ingredients for Cake:** In a large bowl, whisk together the 2 cups flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Set aside.
**Cream Wet Ingredients:** In another large bowl, using an electric mixer, beat the 1 cup softened butter with ¾ cup granulated sugar and ½ cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
**Add Eggs and Vanilla:** Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon pure vanilla extract.
**Alternate Dry and Wet:** With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet ingredients. Then, pour in half of the ¾ cup buttermilk and mix until incorporated. Repeat, ending with the remaining dry ingredients; do not overmix.
**Fold in Pears:** Gently fold in the 3 medium diced pears using a spatula.
**Assemble and Bake:** Pour the cake batter into your prepared baking pan, spreading it evenly. Sprinkle the reserved crumble topping evenly over the batter.
**Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the crumble browns too quickly, tent with foil.
**Cool:** Remove from the oven and let cool in the pan on a wire rack for at least 20 minutes before serving.

Notes

For the best texture and flavor, use firm but ripe pears like Bosc, Anjou, or Bartlett. Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature for a smoother batter. Do not overmix the cake batter. This cake tastes even better the next day as the flavors develop.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American, Autumnal

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 420
Sugar: 45g
Sodium: 300mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg