Pear Streusel Cake Recipes

QUICK PEAR STREUSEL COFFEE CAKE

Quick Pear Streusel Coffee Cake image

This pear streusel coffee cake recipe is from Gale Gand, and it's easy to make. The use of pears instead of apples makes this recipe unique.

Provided by Barbara Rolek

Categories Brunch Breakfast Dessert Snack Cake

Time 50m

Number Of Ingredients 15

Ingredients

For the Cake:
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 cup milk
4 tablespoons unsalted butter, melted
2 medium ripe Bartlett pears, unpeeled, cored and chopped
For the Streusel Topping:
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, cold, cut up
1 teaspoon cinnamon

Steps:

Heat oven to 400 F. Butter an 8-inch-square baking pan. In a medium bowl, combine flour, baking powder, sugar, salt, and 1/2 teaspoon cinnamon.
In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients and mix well. Add the pears and gently fold them in without overmixing. Pour into prepared pan. Reserve.
In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to four days, covered at room temperature.
Enjoy!

Nutrition Facts : Calories 252 kcal, Carbohydrate 41 g, Cholesterol 41 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 257 mg, Sugar 24 g, Fat 9 g, ServingSize 8-inch coffee cake (10 servings), UnsaturatedFat 0 g

PEAR STREUSEL

Pear Streusel image

Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch pie

Number Of Ingredients 17

Ingredients

1 disk Pate Brisee for Pies
All-purpose flour, for surface
6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
1/2 cup granulated sugar
1/2 cup water
1 whole cinnamon stick
1 cup all-purpose flour
3/4 cup packed light-brown sugar
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup granulated sugar
Coarse salt
2 tablespoons all-purpose flour
1/8 teaspoon fresh lemon juice

Steps:

Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

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