Ingredients

  • For the Crumb:
  • 1 cup (140 gm) all-purpose flour
  • 1/4 cup (50 gm) brown sugar
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • 6 tbsp unsalted butter, melted
  • For the Cake:
  • 1/2 cup (113 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 2 cups (280 gm) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup sour cream, at room temperature
  • 3 cups finely chopped pears (I used Anjou), divided
  • Pomegranate seeds, if desired
  • For the Glaze:
  • 1 cup powdered sugar
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk

If you get a chance, make some food memories of your own this season with an Anjou pear-packed cake like this one - it’s bound to be unforgettable.

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  • Yield
    9 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Dessert.

Instructions

To prepare the crumb:

  1. Stir together the dry ingredients. Fold in the butter until large clumps exist throughout. Set aside while you prepare your cake.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Lightly grease an 8” cake pan with sides at least 3” tall. As an alternative, you can use a 9” springform pan. Cut a piece of parchment paper to fit inside the bottom of the pan and place inside. In a large bowl or the bowl of a stand mixer, cream together the butter and the sugar until combined and fluffy, about 2 minutes. Add the eggs and extracts and stir on medium until combined. Scrape the sides of the bowl as needed. Add half of the flour along with the baking powder, soda, salt, and cinnamon. Stir on low until combined. Add the sour cream and stir to incorporate. Scrape the sides of the bowl and add the remaining cup of flour. Once almost combined, fold in 2 cups of the pears. Spread the batter into the bottom of the prepared pan and sprinkle the remaining pears on top. Sprinkle the crumb topping on top of the pears and bake in the preheated oven until a cake tester inserted into the center of the cake comes out clean, about 70-75 minutes. Allow to cool completely prior to removing the cake from the pan. Once cooled, drizzle with the glaze and serve with pomegranate seeds on top if desired.

To prepare the glaze:

  1. Combine the powdered sugar, almond extract, vanilla, and 1 tablespoon of milk in a large bowl. Add additional milk until the desired consistency is reached. Drizzle over the cake.