Easy Fall Pear Cake

A yummy cake made with freshly picked New Jersey pears & a fabulous streusel topping.
What can be better?



The recipe is from Gale Gand and you can substitute apples if you don't like pears.
I use a springform pan (my new best friend) to make sure the cake comes out easily.

We LOVED this simple cake.



Easy Pear Streusel Cake: (Adapted from Gale Gand)

1 1/2 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
4 tbsp melted butter
1 egg
1/2 cup whole milk
2 ripe Bartlett pears, cored and cubed (I kept the skins on)

I mixed all the ingredients together in one bowl (why mess up 3 bowls???), adding the chopped pears at the end.

With a rubber spatula, pour batter into a greased 8" square or springform pan.

Streusel Topping:

1/4 cup flour
1 tsp cinnamon
1/2 cup sugar
3 tbsp cold butter, cut into cubes

Mix streusel topping with your hands, until butter is incorporated.
Spoon over the cake batter in the pan.

Bake at 400F for 25-30 minutes, until the top is golden and set.



Let cool 15 minutes in the pan. If you are using a square pan, cut the cake into squares, otherwise remove the sides from the springform pan and plate.



Delicious!