Pear Cake with Walnut Streusel
This homey cake is great as a casual dessert, coffee cake or after-school treat.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 370 |
| pro | 5 g |
| total fat | 16 g |
| sat. fat | 8 g |
| carb | 53 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 219 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 12% |
| vit C | 3% |
| folate | 31% |
-
2 cups (500 mL) all-purpose_flour
2-1/2 tsp (12 mL) baking_powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (50 mL) pear nectar
Pear Filling:
3 ripe pears (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose_flour
Walnut Streusel:
1/2 cup (125 mL) all-purpose_flour
1/3 cup (75 mL) packed brown sugar
Pinch salt
1/4 cup (50 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts
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.
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
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