Pear Crumb Cake Recipe

Name: Pear Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon/14 grams unsalted butter; 1 tablespoon/15 milliliters honey; 2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick; 1 teaspoon/5 milliliters fresh lemon juice; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon grated lemon zest; Pinch of salt; 1 ⅓ cups/165 grams all-purpose flour; ⅓ cup/65 grams dark brown sugar, lightly packed; ⅓ cup/65 grams light brown sugar, lightly packed; 1 teaspoon/8 grams ground cinnamon; 1/4 teaspoon/2 grams ground allspice; 1/4 teaspoon/1 gram fine sea salt; 1 stick/113 grams unsalted butter, melted; 1/2 cup plus 1 tablespoon/133 milliliters sour cream; 3 large eggs; 1 tablespoon/15 milliliters vanilla extract; 1 1/2 cups/185 grams all-purpose flour; 3/4 cup/150 grams granulated sugar; 3/4 teaspoon/3 grams baking soda; 3/4 teaspoon/2 grams baking powder; 1/2 teaspoon/3 grams fine sea salt; 1 stick/113 grams softened unsalted butter, cut into pieces

Servings: persons

1 tablespoon/14 grams unsalted butter
1 tablespoon/15 milliliters honey
2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick
1 teaspoon/5 milliliters fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon grated lemon zest
Pinch of salt
1 ⅓ cups/165 grams all-purpose flour
⅓ cup/65 grams dark brown sugar, lightly packed
⅓ cup/65 grams light brown sugar, lightly packed
1 teaspoon/8 grams ground cinnamon
1/4 teaspoon/2 grams ground allspice
1/4 teaspoon/1 gram fine sea salt
1 stick/113 grams unsalted butter, melted
1/2 cup plus 1 tablespoon/133 milliliters sour cream
3 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/185 grams all-purpose flour
3/4 cup/150 grams granulated sugar
3/4 teaspoon/3 grams baking soda
3/4 teaspoon/2 grams baking powder
1/2 teaspoon/3 grams fine sea salt
1 stick/113 grams softened unsalted butter, cut into pieces

1
Heat oven to 350 degrees.
2
Butter a 9-inch cake pan; line with parchment paper and butter the paper.
3
In a skillet, melt butter and honey.
4
Add pears, lemons juice, nutmeg, zest and salt and saute until the pears are just tender, 5 to 7 minutes.
5
Cool.
6
For the topping, whisk together flour, sugars, spices and salt in a bowl.
7
Pour in the melted butter and stir until crumbs form.
8
Whisk together sour cream, eggs and vanilla.
9
In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt.
10
Add softened butter and beat for 10 seconds to combine.
11
Beat in egg mixture, continuing to beat until very smooth.
12
Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, dont add it).
13
Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
14
Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger.
15
A cake tester may come out with crumbs attached, but it shouldnt be wet.
16
Transfer cake to a wire rack and cool completely, at least 2 hours before serving.
17
Cake can be made a day ahead.

1331

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon/14 grams unsalted butter, 1 tablespoon/15 milliliters honey, 2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick, 1 teaspoon/5 milliliters fresh lemon juice, and more.

Yes, Pear Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions