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Cake: Everyday

THB #21: Pear Caramel Streusel Cake

Pear Streusel Cake

I’m really thankful that The Home Bakers event has such a long duration for us to post the recipe, otherwise I would have missed this bake! Sorry for the very plain styling of photos… I usually like to bake on Saturdays so that I will have plenty of time to style and shoot them on Sundays. But as the mini cakes were baked on Sunday, I was rushing to photograph them so that I can still catch plenty of sunlight in the photos. Hence the lack of effort in styling them 🙁

This Sunday bake was actually baked quite a few weeks back but I only got about posting it now as I was waiting for the .com blog to be up. It’s a fairly quick and easy bake – I swapped the plums for pear, as suggested in the recipe, and used oil instead of butter to keep this a no-mixer bake. I eye-balled the ingredients for the streusel and I ended up using too much butter – luckily the bake still turned out well in the end!

Pear Streusel Cake

I love how the pear lends a very crunchy texture to the bake, I don’t think plums will yield the same texture though! Overall I think the cakes could use a stronger cinnamon taste, and would have been better with a scoop of vanilla ice cream!

And here’s how to bake them!

Step-by-step Photos
measure the ingredientsmix the batter ingredients together
1) Measure the ingredients in a bowl.2) Whisk them together.
pour in the batterarrange pear slices
3) Transfer the batter into a baking tin.4) Arrange pear slices / cubes on top.
streusel ingredientstop with streusel and bake
5) Prepare the streusel!6) Top with streusel and bake away!

Pear Streusel Cake
Serve! (Would love to serve it with a scoop of ice cream on top!)

I’m submitting this to The Home Bakers – do drop by HERE to find out other fellow home bakers’ take on this cake! Our next bake is a Gruyere Brioche Braided – I don’t have much experience in bread baking, so I foresee I’ll be needing a few attempts before I get it right! Do join us in The Home Bakers if you’re interested!

Pear Caramel Streusel Cake

adapted from Lou Seibert Pappas Plum-Polka Dot Caramel Cake

Baking Note: As I substituted butter with olive oil, the batter is a bit more watery, so I didn’t use a removable tart tin as I was afraid that the batter will leak during baking. Instead, I used two small heart-shape moulds to fill the batter.

Batter
2 tablespoons vegetable / olive oil (30 ml)

50 grams light brown sugar (1/4 cup firmly packed)
1 large egg
1/4 teaspoon vanilla extract / paste
40 grams all-purpose flour (1/3 cup)
1/8 teaspoon ground cinnamon
1/8 teaspoon coarse salt (small pinch of table salt)
1/2 pear, peeled and sliced 1/8-inch thick (or diced if desired)

Streusel
15 grams light brown sugar (1 1/2 tablespoons packed)
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons cold butter, cut into bits



For the full instructions, please visit Emily’s – Emily’s Cooking (Makan2) Foray – blog!

Makes 1 7-inch cake / 2 5-inch cakes.
Happy baking!

Reader Interactions

Comments

  1. lena says

    hi jasline, i’m here again to read about the cake! i am late again for THB bake! i read a few of THB members who had baked this and it seems that all hv diff views on the texture..i might just do it with apricots ..

    Reply

  2. lena says

    hi jasline, i’m here again to read about the cake! i am late again for THB bake! i read a few of THB members who had baked this and it seems that all hv diff views on the texture..i might just do it with apricots ..

    Reply

  4. Kelly says

    This streusel cake looks so pretty and adorable Jasline! Love the pear and caramel combination, sounds delicious 🙂 Everything looks fantastic, thank you for sharing 🙂

    Reply

  5. Thea Ong says

    Using silicon mold can keep the pan greasing part, isn’t?
    Thanks for the precious comment to my blog. Just wondering how to participate *the home baker* event?

    Reply

  6. Lite Home Bake says

    Hi Jasline, thanks for dropping by my blog and leaving a comment, nice to know another blogging friend 🙂 I like that you used pears in this cake, it looks good and best of all sounds simple to make. Hope to visit more often.

    Reply

  7. Amy says

    Your Pear Caramel Streusel Cake sounds perfect for afternoon tea. I agree, when I’m taking picture for my blog and rushing to finish to make sure i have enough sunlight, I always go with simple styling! You did a great job in such a rush. 🙂 I would love to try this recipe.

    Reply

  8. Monet says

    I think most every dessert sounds better with a scoop of vanilla ice cream (at least in my world!) This looks delicious…and I love that you did pears instead of plums. Thank you for sharing!

    Reply

  10. Nee says

    Hi Jasline …got to try this cake , it looks so yummy and I too love your mold . 🙂 thanks for stopping by my blog and I will visit often .

    Reply

  14. Emma @ Fork and Good says

    This looks lovely, and I love that it’s shaped like a heart! I agree that pear would add a little crunch to it, Have you ever tried bake pear tart? It has that same crunch I imagine you’re talking about 🙂

    Reply

  15. Juliana says

    Hi Jasline, this cake looks delicious, I love the idea of pear, caramel and the streusel all together in a cake, now I just need a cup o tea to go with it.
    Thanks for stopping by and hope you are having a lovely week 😀

    Reply

  17. Alice @ Hip Foodie Mom says

    Hi Jasline,
    your Pear Caramel Streusel Cake looks delicious! I love using fresh fruit when baking. . The Home Bakers sounds like so much fun. . and omg, will definitely look out for your Gruyere Braided Brioche . . I LOVE homemade bread. . yummmm!!!

    Reply

  18. Zoe says

    Hi Jasline,

    I couldn’t catch up with this bake too… I was going to bake this recipe with pears too but feel a little flat out at this moment. Yours with pear looks great.

    Realize that you are organizing choux pastry event next month… Next month is Nigella, egg theme and 2 THB bakes! Ai yo, I’m freaking out now because there is so many things to bake!!!

    Zoe

    Reply

  19. kitchen flavours says

    Hi Jasline,
    Using pears is a good idea! And I like it that you have baked in your cute heart shaped mould, looks very pretty!
    Looking forward to the next THB bake, bread! I like! 🙂

    Reply

  22. ~~louise~~ says

    Such a delightful and refreshing cake, Jasline. I love streusel!

    I’m so glad you dropped by my blog. I’m sure I will be visiting you again!

    Thank you so much for sharing…

    Reply

  26. laurasmess.me says

    This looks so delicious Jasline! I love fruity cakes, particularly if they have streusel toppings. Mmm! Can’t wait to try the recipe, though I’d use all butter (I am a butter fiend!) xx

    Reply

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