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Pear Cake with Cinnamon Streusel Topping

This Pear Cake with Cinnamon Streusel Topping is loaded with fresh pears and topped with an irresistible cinnamon streusel topping making it the perfect snack cake for those lazy weekends of fall and autumn. This light, fluffy, moist and fragrant cake so easy to make!!
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 8


  • 3 cups (360g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup chopped walnuts (optional)
  • 3/4 cups (200g) vegetable oil
  • 2 eggs, lightly beaten
  • 1 and 1.2 cups (300g) sugar
  • 3 or 4 Ripe pears depending on size (you’ll need 2 grated cups total, but I don’t recommend you grate them until you are about to use them, so they don’t brown)
  • 2 tsp vanilla extract
  • 1/2 cup For Cinnamon Streusel Topping All-Purpose Flour
  • 1/4 cup (53g) brown sugar (packed), light or dark
  • 1/8 tsp salt
  • 4 tbsp (57g) oil


  • Heat your oven to 350°F (175°C)
  • Lightly grease and flour your Bundt cake pan
  • Combine all the ingredients for the streusel topping with your hand and keep it aside
  • Combine the dry ingredients in a large mixing bowl, and stir with a fork to mix everything well.
  • Peel and core pears, then grate them. You’ll want two grated cups total; set them briefly aside.
  • In a medium bowl, combine the oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well.
  • Add the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
  • Pour the batter into the prepared pan. Top with the cinnamon streusel topping.
  • Bake at 350°F (175°C) for 40/45 minutes, or until the bread is browned and firm on top and a wooden skewer inserted in the center comes out clean.