Pear and Caramel Crumble Cake
This Pear and Caramel Crumble Cake is a soft, buttery dessert with tender pear pieces, a golden crumb topping, and a light caramel drizzle. The pears keep the cake moist, while the crumble adds a delicate crunch that makes every slice more interesting.
It is an easy recipe for autumn afternoons, family gatherings, or simply when you want a homemade cake that feels a little special without being complicated.
The caramel can be homemade or store-bought, and the cake works well with ripe but still firm pears.
Recipe Pear and Caramel Crumble Cake
Servings
8 to 10 slices
Preparation Time
20 minutes
Baking Time
40 to 45 minutes
Ingredients
For the Cake
- 220 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 120 g unsalted butter, softened
- 160 g granulated sugar
- 2 large eggs
- 150 g plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 medium pears, peeled and diced
For the Crumble
- 80 g all-purpose flour
- 60 g brown sugar
- 50 g cold unsalted butter, cubed
- ½ teaspoon cinnamon
- 40 g chopped walnuts or almonds, optional
For Finishing
- 80 ml caramel sauce
- Powdered sugar, optional
- A few thin pear slices, optional
Preparation
Preheat the oven to 180°C, or 160°C for a fan-assisted oven.
Grease a 22 cm round cake tin and line the base with baking paper.
Start with the crumble. Place the flour, brown sugar, cinnamon, and cold butter in a bowl.
Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts, if using, then place the bowl in the refrigerator.
For the cake batter, combine the flour, baking powder, salt, and cinnamon in a separate bowl.
In a large mixing bowl, beat the softened butter and sugar for about three minutes, until pale and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the Greek yogurt and vanilla.
Gradually add the dry ingredients, folding gently with a spatula until just combined.
Add the diced pears and fold them through the batter. Avoid overmixing.
Transfer the batter to the prepared tin and smooth the surface.
Remove the crumble from the refrigerator and scatter it evenly over the cake.
Bake for 40 to 45 minutes, or until the crumble is golden and a skewer inserted into the centre comes out clean.
If the topping browns too quickly, loosely cover the cake with foil for the final 10 minutes.
Remove from the oven and leave the cake in the tin for 15 minutes.
Carefully transfer it to a wire rack and allow it to cool.
When the cake is still slightly warm, drizzle the caramel sauce over the surface. Leave some areas uncovered so the crumble remains visible and crisp.
Serving Suggestions
Serve this cake:
- Slightly warm with vanilla ice cream
- With lightly whipped cream
- With extra caramel sauce
- Alongside fresh pear slices
- With Greek yogurt for a lighter option
For a richer version, add dark chocolate chips to the batter. You can also replace the pears with apples, peaches, or plums.
Storage
Keep the cake in an airtight container at room temperature for up to two days.
For longer storage, refrigerate for up to four days. Let each slice return to room temperature before serving, or warm it briefly.
Conclusion
This Pear and Caramel Crumble Cake combines soft fruit, buttery cake, crisp crumbs, and silky caramel in one simple dessert.
The pears give the cake natural sweetness and moisture, while the crumble and caramel make it feel indulgent without requiring complicated decoration. It is an easy, comforting bake that works equally well for dessert or afternoon tea.