Best 5 Crumb Cake With Pear Preserves Recipes

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Are you in pursuit of a delectable treat that combines the rustic charm of crumb cake with the sweet and tangy embrace of pear preserves? Look no further! This article embarks on a culinary journey to uncover the secrets of crafting an exceptional crumb cake, adorned with layers of tender, buttery crumbs and filled with the lusciousness of pear preserves. Whether you're an experienced baker or just starting your baking adventure, we've gathered a collection of recipes that showcase the versatility and goodness of this classic dessert.

Let's cook with our recipes!

PEAR CRUMB CAKE



Pear Crumb Cake image

When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that's good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don't like pears, feel free to substitute about a cup of any gently cooked fruit you do like - apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce - will all work nicely.

Provided by Melissa Clark

Categories     breakfast, snack, cakes, dessert

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 23

1 tablespoon/14 grams unsalted butter
1 tablespoon/15 milliliters honey
2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick
1 teaspoon/5 milliliters fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon grated lemon zest
Pinch of salt
1 1/3 cups/165 grams all-purpose flour
1/3 cup/65 grams dark brown sugar, lightly packed
1/3 cup/65 grams light brown sugar, lightly packed
1 teaspoon/8 grams ground cinnamon
1/4 teaspoon/2 grams ground allspice
1/4 teaspoon/1 gram fine sea salt
1 stick/113 grams unsalted butter, melted
1/2 cup plus 1 tablespoon/133 milliliters sour cream
3 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/185 grams all-purpose flour
3/4 cup/150 grams granulated sugar
3/4 teaspoon/3 grams baking soda
3/4 teaspoon/2 grams baking powder
1/2 teaspoon/3 grams fine sea salt
1 stick/113 grams softened unsalted butter, cut into pieces

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
  • In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
  • For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
  • Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
  • Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
  • Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.

CRUMB COFFEE CAKE WITH PEACH PRESERVES



Crumb Coffee Cake with Peach Preserves image

Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!

Provided by Bibi

Categories     Desserts     Cakes     Peach Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
⅔ cup softened unsalted butter
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¾ cup peach preserves
½ cup finely chopped almonds
⅓ cup light brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
  • Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
  • Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
  • Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
  • Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 65 g, Cholesterol 51.9 mg, Fat 15.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 374.8 mg, Sugar 43.7 g

PEAR PRESERVES CAKE



Pear Preserves Cake image

Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.

Provided by NELL 2

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 17

1 cup butter, softened
2 cups white sugar
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup chopped pecans
½ cup all-purpose flour
1 cup pear preserves
5 egg whites
3 cups white sugar
1 ½ cups milk
1 ½ cups white sugar
¾ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
  • In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

Nutrition Facts : Calories 720.6 calories, Carbohydrate 116.1 g, Cholesterol 119.8 mg, Fat 27.3 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 273.9 mg, Sugar 93.1 g

PEAR CAKE WITH SOUR CREAM TOPPING



Pear Cake with Sour Cream Topping image

This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
3 large eggs, lightly beaten, room temperature
1 teaspoon grated lemon zest
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup 2% milk
1 can (29 ounces) pear halves, drained
TOPPING:
1 cup sour cream
2 tablespoons brown sugar
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

PEAR PRESERVES CAKE - # RECIPE - (3.3/5)



Pear Preserves Cake - # Recipe - (3.3/5) image

Provided by jann

Number Of Ingredients 13

Cake:
1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp. vanilla
3/4 teaspoon baking soda
1 cup buttermilk
3 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup chopped pecans
1 (11.5 oz.) jar pear preserves, heat in microwave enough to warm up and mix up a bit so it will blend throughout batter

Steps:

  • Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg one at a time, beating until blended after each addition. Stir in vanilla. Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix on low speed until just blended after each addition. Fold in pear preserves and pecans. Pour batter into greased and floured 10-inch (16 cup) tube pan. Bake at 325° for 1 hour 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan, and let cake cool completely.

Tips:

  • For the best results, use fresh, ripe pears.
  • If you don't have pear preserves, you can use any other type of fruit preserves or jam.
  • Be sure to chill the crumb cake before serving for a cleaner, more delightful slice.
  • To make a gluten-free crumb cake, use gluten-free flour in both the cake and crumb topping.
  • For a vegan crumb cake, use a plant-based butter or margarine and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg.

Conclusion:

This crumb cake with pear preserves is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful cake, sweet and tangy pear preserves, and buttery crumb topping, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a special dessert, give this crumb cake a try. You won't be disappointed!

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