pear cake with coconut streusel

This pear cake with coconut streusel is moist, soft and irresistibly good. The pear pieces make the cake fruity and give it an amazing texture. The streusel are crispy, buttery are an absolute flavor highlight.

This autumnal cake tastes best fresh from the oven, cooled to room temperature. This way the streusel are still crispy. But the pear pieces keep the cake fresh and moist for a long time, so it’s still very tasty after two days (stored in the refrigerator).

Even though its close to impossible that this pear cake lasts longer than 24 hours.

I mean we are talking about a soft cake, loaded with juicy pear junks and a crispy, buttery coconut streusel topping!!

TIPP:

I baked the pear cake in a pie pan with a diameter of 23 cm. It is rather flat and the edges are diagonal. This means that there is not as much room for dough as in a “normal” cake tin.

If you want to bake the cake in a cake tin, I recommend increasing the amount of ingredients by a third and extending the baking time by about 5-10 minutes.

You want more pear recipes? This way:

• Crepes with caramelized, spicy Pears
• Caramelized Pear Granola
• Baked Cinnamon Pear Donuts with Maple Glaze

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pear cake with coconut streusel

This pear cake with coconut streusel is moist, soft and irresistibly good. The pear pieces make the cake fruity and give it an amazing texture. The streusel are crispy, buttery are an absolute flavor highlight.

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Prep Time

15 minutes

Cook Time

35 minutes

Servings

cake MetrischImperial

Ingredients

coconut streusel

• 80 g shredded coconut
• 40 g confectioners sugar
• 60 g soft butter

pear cake

• 100 g soft bztter
• 100 g all-purpose flour or spelt flour
• 25 g corn starch
• 90 g brown sugar
• 2 medium organic eggs
• 1 tsp baking powder
• 1/8 tsp salt
• 350 g pears

Prep Time 15 minutes Cook Time 35 minutes Servings cake MetrischImperial Ingredients coconut streusel 80 g shredded coconut 40 g confectioners sugar 60 g soft butter pear cake 100 g soft bztter 100 g all-purpose flour or spelt flour 25 g corn starch 90 g brown sugar 2 medium organic eggs 1 tsp baking powder 1/8 tsp salt 350 g pears

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Instructions

1. TIP: I have baked the pear cake with coconut streusel in a pie pan with a diameter of 23 cm. It is rather flat and the edges are diagonal. This means that it does not have as much space for dough as a "normal" cake tin. If you want to bake the cake in a cake tin, I recommend increasing the amount of ingredients by a third and extending the baking time by about 5-10 minutes.
2. For the streusel, place the coconut flakes, powdered sugar and butter in a bowl and mix well with your fingers or a fork. Set aside.
3. Wash the pears, quarter them, remove the seeds and cut them into slices about 3 mm thick.
4. Beat the egg white, half of the sugar and salt until stiff. Set aside.
5. In a separate bowl, beat the soft butter, yolk and half of the sugar for 3-4 minutes until foamy.
6. In another bowl mix flour, corn starch and baking powder well.
7. Gently fold the beaten egg white and the dry ingredients into the yolk-butter mixture with a whisk. Poor the dough into the cake tin. Spread the pear pieces evenly on top. Spread the coconut crumbles on the pears as well.
8. Bake the cake in the preheated oven for about 35-40 minutes. Test with a wooden stick to see if the dough sticks. If so, bake for another 5 minutes.
9. Allow to cool before enjoying. The pear cake tastes best when still slightly warm or at room temperature.
10. The cake will keep in the refrigerator for at least two to three days.