While some people call this apple season, I like to think of it as pear season. They are, by far, my favorite fruit to bake with this time of year.
I found this recipe at Pinch My Salt, a food blog I’ve been following for years. A while back, Nicole made this cake. Either I missed it the first time around, or I just forgot about it. In any case, I recently found it and knew it was a must-bake.
I only made a couple of changes, the biggest being omitting the ginger and cloves. I’m not much of a fan of either, but go with her original recipe if you like them. I also added a bit of cinnamon to the streusel because, well, I adore cinnamon.
This cake has a lovely, light texture and an equally lovely flavor supplied by lots of pears, cinnamon, and pecans. It’s an amazingly quick and easy dessert to make. I think it’s just perfect on its own. But, if you want to dress it up a bit, take Nicole’s advice and add some caramel sauce and whipped cream.
Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
*The streusel can be a bit messy when you remove the cake from the pan. To get the cake right-side-up, you’ll need to flip the cake twice. Place a cutting board on top of the cake pan and turn out of the pan. Then, place a serving dish face down on the cake and flip over.
Recipe adapted from Pinch My Salt.