Pear Cake with Walnut Streusel

By The Canadian Living Test Kitchen

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Pear Cake with Walnut StreuselThis homey cake is great as a casual dessert, coffee cake or after-school treat.3 out of5based on3 ratings.

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	370370 cal
pro	5 g5g pro
total fat	16 g16g total fat
sat. fat	8 g8g sat. fat
carb	53 g53g carb
fibre	2 g2g fibre
chol	77 mg77mg chol
sodium	219 mg219mg sodium
% RDI:	-
calcium	66 calcium
iron	1515 iron
vit A	1212 vit A
vit C	33 vit C
folate	3131 folate

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This homey cake is great as a casual dessert, coffee cake or after-school treat.

Ingredients

2 cups all-purpose flour 2 2cups cupsall-purpose flour
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
1/4 tsp ground cardamom 1/4 1/4tsp tspground cardamom or cinnamon
1/4 tsp salt 1/4 1/4tsp tspsalt
3 eggs 3 3eggeggs
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/2 cup butter , melted1/2 1/2cup cupbutter, melted
1/4 cup pear nectar 1/4 1/4cup cuppear nectar
Pear Filling:
3 ripe pears , (about 1-1/4 lb/625 g)3 3ripe pearpears, (about 1-1/4 lb/625 g)
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
Walnut Streusel:
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
1 Pinch salt 1 1Pinch Pinchsalt
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
1/2 cup coarsely chopped walnuts 1/2 1/2cup cupcoarsely chopped walnutwalnuts

Preparation

Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt. In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel. Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Source : Canadian Living Magazine: September 2008