Pear cake with streusel

Pear cake with streusel

Pear cake with streusel like grandma’s always tastes good.  With our recipe it will be so juicy and delicious – you have to try it!

INGREDIENTS

FOR THE DOUGH

800 g ripe pears (alternatively: 1 large can of pear halves)
250 g wheat flour (type 405)
170 g sugar
2 tsp baking powder
3 eggs (size M)
150 g soft butter
70 ml milk (alternatively: cream)
A little fat for the mold

FOR THE STREUSEL

130 g wheat flour (type 405)
70 g butter
70 g sugar
1 pinch of salt

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees) and grease the bottom of a springform pan (Ø 26 cm). Peel and quarter the pears, remove the core and cut the quarters into slices approx. 2 cm thick.

Step 2
For the dough, mix the flour, sugar and baking powder in a bowl. Add the eggs, soft butter and milk and beat the dough with the whisk of a hand mixer on the highest setting for about 1 minute. Pour the dough into the prepared tin and smooth it out, then spread the pear slices on top.

Step 3
For the crumble, mix the flour, butter, sugar and a pinch of salt in a bowl and rub it between your hands to form crumbles. Spread the crumble evenly over the cake and bake the pear crumble cake in the preheated oven for about 35 minutes. Let the cake cool a little, then remove it from the tin and serve. The pear cake with fresh pears and crumble makes about 12 pieces and will keep for at least 2 days when refrigerated.

Our tip
Oil instead of butter
Instead of butter in the dough, you can also use 150 ml of neutral cooking oil in your crumble pear cake.