Pear Streusel Crunch Cake #BundtBakers
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
This gorgeous pear bundt has the added pleasure of a crunchy streusel on the top and throughout the middle of the cake.
Streusel Topping
  • ¼ cup brown sugar
  • ½ cup flour
  • 1 tsp. pumpkin pie spice
  • pinch of salt
  • 3 Tbsp. cold butter
  • 100 gms. of walnuts, chopped
  • 3 cups flour
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 large eggs
  • ½ cup canola oil
  • I cup white sugar
  • ½ cup brown sugar
  • ½ cup pear puree, from canned pears
  • 1 tsp. vanilla
  • ½ sour cream
  • 1 cup chopped canned pears
  • Icing sugar, optional
  1. To make the streusel, combine all the ingredients except the butter with a fork. Then working quickly add the butter in tablespoons and working with your fingers crumble it into the streusel until well combined. Set aside.
  2. Butter and flour a bundt pan and preheat oven to 350F.
  3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  4. In a large bowl of a standup mixer with a paddle attachment add the oil and sugars, mix well. Add in the eggs, mix again. Add in the pear puree and the vanilla, mix. Add in half the flour mixture followed by the sour cream and the remaining flour mixture. Mix well with each addition. Fold in the chopped pears. Pour the batter into the prepared bundt pan. Bake for 60 -70 min. or until done and a cake tester comes out clean. Let rest for 15 min. and then invert onto a cooling rack to cool completely. Serve sprinkled with icing sugar if desired.
Recipe by Noshing With the Nolands at