Pear Crumb Cake Recipe

Velvety Sour Cream Pound Cake with Honey-Lemon Pear Filling & Buttery Crumble Topping

Recipe Overview

• Prep & Bake Time: Total active preparation: 45–60 minutes | Baking: 50–60 minutes | Cooling: 2+ hours (critical for texture)

• Servings: 8–10 slices (generous for sharing)

• Recipe Rating: ★★★★★ (5.0 from 832 reviews)

• Review Highlights: 125 comments (Read more feedback from home bakers)

Description

This Pear Crumb Cake reimagines the classic dessert by prioritizing the cake itself—a rich, velvety sour cream pound cake base—paired with a generous layer of honey-lemon poached pears and a crisp, buttery crumble topping. Unlike traditional crumb cakes, where the topping overshadows the cake, this recipe balances creamy, buttery layers with a bright, juicy fruit filling, resulting in a dessert that’s both indulgent and refreshing. It’s ideal for holiday gatherings, Sunday brunch, or as a thoughtful homemade gift.

Ingredients

Cake Base (Sour Cream Pound Cake)

• 226g (1 cup) unsalted butter, softened to room temperature

• 225g (1 cup) granulated sugar

• 4 large eggs, room temperature

• 227g (1 cup) sour cream, room temperature

• 1 tsp pure vanilla extract

• 340g (2½ cups) all-purpose flour

• 1 tsp baking powder

• ½ tsp fine sea salt

Honey-Lemon Pear Filling

• 4 medium ripe pears (e.g., Bosc or Anjou), peeled, cored, and diced into 1cm (½-inch) pieces

• 60g (¼ cup) local honey (adjust to taste)

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp cornstarch (optional, for slight thickening)

Buttery Crumble Topping

• 150g (1½ cups) all-purpose flour

• 100g (1 stick) unsalted butter, cold and cubed

• 60g (½ cup) light brown sugar

• 30g (¼ cup) granulated sugar

• 1 tsp ground cinnamon (optional, for warmth)

• ¼ tsp fine sea salt

Instructions

Step 1: Prepare the Sour Cream Cake Batter

1. Preheat oven to 175°C (350°F). Grease a 9x5-inch (23x13cm) loaf pan or 9-inch round cake pan with butter and line the bottom with parchment paper.

2. In a stand mixer fitted with the paddle attachment, beat softened butter and sugar on medium speed for 3–4 minutes until pale, fluffy, and tripled in volume.

3. Add eggs one at a time, mixing on low speed for 30 seconds after each addition. Scrape down the bowl to ensure even mixing.

4. Fold in sour cream and vanilla until fully incorporated.

5. In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the batter, mixing until just combined (do not overmix—small lumps are okay for a tender cake).

Step 2: Make the Honey-Lemon Pear Filling

1. In a medium saucepan, combine diced pears, honey, lemon juice, and zest. Cook over medium heat for 8–10 minutes, stirring occasionally, until pears are tender but retain shape.

2. If thickening is desired, mix cornstarch with 1 tbsp cold water and stir into the pan. Simmer for 1 minute to thicken slightly.

3. Remove from heat and let cool completely to room temperature (this prevents the cake from sogging).

Step 3: Prepare the Buttery Crumble Topping

1. In a large bowl, whisk together flour, brown sugar, granulated sugar, cinnamon (if using), and salt.

2. Add cold, cubed butter. Using fingertips or a pastry cutter, work the butter into the dry ingredients until coarse crumbs form (some pea-sized butter pieces are ideal for a crisp texture).

Step 4: Assemble & Bake

1. Transfer the cake batter to the prepared pan, spreading it evenly with a spatula.

2. Pour the cooled pear filling over the batter, leaving a 1cm (½-inch) border around the edges to prevent overflow.

3. Sprinkle the crumble topping generously over the filling, pressing gently to ensure full coverage.

4. Bake for 50–60 minutes, rotating the pan halfway through, until the crumbs are golden brown and a toothpick inserted into the center (avoiding the crumb layer) comes out clean with a few moist crumbs.

Step 5: Cool & Serve

1. Remove the cake from the oven and let it cool in the pan for 30 minutes.

2. Transfer to a wire rack and cool completely (2+ hours) to allow the crumbs to crisp and the filling to set.

3. Slice and serve. For best results, store loosely wrapped in parchment paper or a cake dome at room temperature for up to 3 days (refrigeration will soften crumbs).

Recipe Tips & Variations

• Fruit Substitutions: Swap pears with apples (cored/diced), fuyu persimmon, pineapple (canned, drained), blueberries, or cooked cranberry sauce (1 cup). Adjust cooking time for softer fruits.

• Baking Pro Tips: Use a 9-inch round pan for height, or 9x13-inch for a sheet cake. For extra texture, reserve ¼ cup crumbs to sprinkle over the filling after the first bake.

• Make-Ahead: Bake 1–2 days in advance. Store at room temperature, loosely wrapped, to maintain crumb crispness. Freeze (unwrapped) for up to 1 month, then thaw overnight.

• Flavor Enhancements: Add ½ tsp lemon zest to the cake batter, or ¼ tsp nutmeg to the crumble for depth.

This Pear Crumb Cake marries the richness of sour cream with the brightness of honey-lemon pears, proving that crumb cake’s true star is a well-crafted, balanced dessert. Perfect for sharing or gifting, it’s a timeless addition to any dessert lineup.