This pear cake with coconut streusel is moist, soft and irresistibly good. The pear pieces make the cake fruity and extra delicious. The streusel are crispy, buttery and an absolute taste highlight.
Prep Time15 minutesmins
Zubereitung35 minutesmins
Gesamt50 minutesmins
Servings: 8servings
Equipment
1 pie or cake tin ø 9 inchesor ø 10.5 inches, then you have to increase the ingredients by a third
Ingredients
coconut streusel
80gshredded coconut
50gicing sugar
60gbuttersoftened, pitted
Dough
100gbuttersoftened, pitted
100gall-purpose flouror cake spelt flour
25gcorn starchor potato starch
90glight brown sugaror granulated sugar
2mediumEggspreferably organic, room temperature
1tspbaking powder
1tspvanilla extract
¼tspsalt
350gpearsdivided in half, seeds removed
Instructions
NOTE: I baked the pear cake with coconut streusel in a 23 cm diameter “pie pan”. This is rather flat and the edges are slanted. In other words, there is not as much space for dough as in other cake tins. If you want to bake the cake in a ø26 cm cake tin, you will need to increase the amount of ingredients by a third and extend the baking time by approx. 5-10 minutes (toothpick test).
To make the streusel, put the shredded coconut, icing sugar and butter in a bowl and mix well with your fingers or a fork. Set aside.
Preheat the oven to 175°C top-bottom heat (160°C hot air). Prepare a 23 ø cake or pie pan. If not non-stick, line it with baking paper or grease with butter and dust with flour.
Cut the halved pears lengthways again and then cut them into 0.5 inches thick slices. Set aside.
Separate the eggs. Beat the egg whites and salt with a mixer until stiff. Set aside.
In a separate bowl, beat butter, yolks, vanilla and sugar until fluffy, 4 minutes.
In another bowl, mix the flour, corn starch and baking powder well.
Using a spatula, alternately fold the beaten egg whites and the dry ingredients into the yolk and butter mixture. Empty the dough into the cake pan. Distribute the pear pieces evenly on top. Also spread the coconut streusel on the pears.
Bake the cake in the preheated oven for about 40 minutes. Use a wooden stick to test whether dough sticks. If so, bake for another 3-5 minutes.
Allow to cool before enjoying. The pear cake tastes best when it is still slightly warm or at room temperature.
The cake will keep in the fridge for at least two to three days.