A big thank you to Heather who told me about how she substituted canned pears for blueberries and how she upped the vanilla in my blueberry buckle recipe. I made Heather’s version today and man oh man was it yummy.
Here is the recipe.
Ingredients {slightly adapted from Jane}
1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
2 tsp. vanilla extract
1/2 cup milk
3 cups canned pears, drained and chopped
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature
Directions
Preheat over to 350 degrees. Line an 8×8 pan with parchment paper {or butter and flour your pan} and set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer. Gently fold in pears. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.
Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.
Looking for more delicious fruit recipes? Check out Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
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Heidi says
I am so going to try this recipe. Looks yummy. It reminded me that as of last Wednesday the homemade vanilla I made is ready! Yippee!
Ronni says
Wow…that looks soooo good! I’m going to try it….Thanks!
Heather says
Awww Mavis…you shouldn’t have! 🙂 Happy that you made it and enjoyed the change! That is just how mine looked too…and I took the liberty for the double vanilla from your pear jam recipe! I could just lick the spoon with that jam! Thanks for being so wonderful! I was actually working on my lawn clean up and came in for some online time and this made me smile!
Mavis says
🙂
Emily says
Going to try this tomorrow with my home canned peaches and a handfull of fresh blueberries.. I will fill you in.
AndreaW says
Oh YUM! I made this today and substitute 3 super ripe fresh pears that I needed to use and it is awesomely good. I think I will try it some other time with canned peaches and more cinnamon…
Thank you Heather and Mavis!
Kirsten says
This looks great! How many and what size cans of pears make 3 cups?
Mavis says
1 pint jars. 🙂
Angie says
Just tried this with some ripe fresh pears (and the odd fresh plum to make up 3 cups) and can’t wait to see how it turns out!
There was no guide as to size of pan so I guessed and am cooking it in the Aga. Generally speaking cakes requiring long er than 30 -40 minutes can be a challenge in the Aga so I will have to keep a sharp eye on it – transferring to the simmering oven if necessary.
It’s rainy and miserable here on the Isle of Man today so it’s a good day to try out new recipes – especially if they are as yummy as this.
have a good Memorial Day Holiday everyone!
Angie
Mavis says
Oops! I just updated the post. It was an 8×8 pan. My next house will have an Aga for sure. 🙂 It’s rainy and miserable at my house today as well.
Angie says
Cheers Mavis! I surely do love my Aga! So much so that I have done a course on how to service it and keep it ticking over nicely! (Saves me a fortune!). I would not want to be without Mrs Aga now 🙂
The cake was great by the way. The fresh pears turned out well. Thanks again for the recipe. Xx
Antje says
This is one of my favorite coffee cake recipes. I make it regularly, with pear, peaches (really good) or berries. My husband loves it! Thanks for a great recipe Mavis!
marisa lorick says
wondering if this would freeze well? I have half a box of pears left to can, and would like a few for gift giving during the holidays. I plan to try the recipe tonight anyway, looks scrumptious.
Serena says
I just made this with 1 cup WWPF and 1 Cup Almond flour, and 1 1/2 teaspoons vanilla and 1/2 teaspoon almond extract. It was amazing!