Pear Cake with Crumb Topping (optional)

By Hklbrries

This recipe is from “Piece of Cake! One-bowl, No-Fuss, From-Scratch Cakes,” by Camilla V. Saulsbury (Robert Rose, $29.95).

This cake is delicious – not too sweet – without a crumb topping. (Recipe for Crumb Topping provided if one is desired).

Ingredients

• Cake:
• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup unsalted butter
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups coarsely chopped firm ripe pears
• Non-stick baking spray
• Crumb Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup cold unsalted butter, cut into small pieces
• 1 1/2 cups chopped walnuts

Details

Servings 16

Preparation

Step 1

Cake:

In a bowl, whisk together flour, sugar, baking powder and salt.

Add eggs, sour cream, butter and vanilla to flour.

Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium for 1 minute.

Gently stir in pears.

Spread batter evenly in 13-by-9-inch baking pan sprayed with nonstick baking spray with flour. Bake in preheated oven at 350 F for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Crumb Topping:

Using fingertips, blend ingredients until crumbly and sprinkle evenly on batter before baking.