Juicy Pear Sheet Cake with Streusel (Birnenkuchen vom Blech mit Streuseln)

Name: Juicy Pear Sheet Cake with Streusel (Birnenkuchen vom Blech mit Streuseln)
Prep time: 35 min
Cook time: 45 min
Total time: 110 min
Yield: 20 Piece
Ingredients: 250 g soft butter, plus a little extra for greasing; 200 g Sugar; 1 packet Vanilla sugar; 1 pinch Salt; 4 pcs Eggs, size M, room temperature; 350 g Flour, Type 405; 1 packet Baking powder, approx. 16 g; 100 ml Milk; 1 pc Organic lemon, only the grated zest; 1,2 kg ripe but firm pears, e.g. Williams Christ or Conference, approx. 6-7 pears; 2 tbsp Lemon juice; 200 g Flour; 120 g Sugar; 1 tsp Cinnamon; 1 pinch Salt; 120 g cold butter, in small pieces; 80 g Flaked almonds; 3 tbsp Sugar; 1 tsp Cinnamon; 40 g melted butter, cooled; 2 tbsp icing sugar, to taste

Pear sheet cake with crumble topping, cut into pieces on parchment paper, with fresh pears and a halved lemon alongside. — AI-generated image

in Cakes & Traybakes, Sweet Treats · Tags: Sheet cake (Blechkuchen), Pear, Streusel (crumb topping), Creamed cake batter (Rührteig), Fruit cake

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A soft, fluffy batter cake with juicy pear wedges and crunchy cinnamon streusel that disappears fast from the coffee table. If you prefer it without streusel, go for the crunchy almond-cinnamon topping.

Prep time: 35 min
Cook/bake time: 45 min
Cooling time: 30 min
Total: 1 hr 50 min

20 Piece

Tin in the recipe: 40 × 30 cm

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With a smaller tin, bake about 5–10 min less – do the skewer test!

With a larger tin, keep an eye on the baking time – do the skewer test!

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Equipment

Ingredients

For the batter

250 g soft butter , plus a little extra for greasing
200 g Sugar
1 packet Vanilla sugar
1 pinch Salt
4 pcs Eggs , size M, room temperature
350 g Flour , Type 405
1 packet Baking powder , approx. 16 g
100 ml Milk
1 pc Organic lemon , only the grated zest

For the topping

1,2 kg ripe but firm pears , e.g. Williams Christ or Conference, approx. 6-7 pears
2 tbsp Lemon juice

For the cinnamon streusel

200 g Flour
120 g Sugar
1 tsp Cinnamon
1 pinch Salt
120 g cold butter , in small pieces

Alternative to the streusel: almond-cinnamon topping

80 g Flaked almonds
3 tbsp Sugar
1 tsp Cinnamon
40 g melted butter , cooled

For dusting

2 tbsp icing sugar , to taste

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate

per serving
Energy	395 kcal
Protein	5.4 g
Fat	20.4 g
Carbohydrates	47.3 g
of which sugars	24.4 g

Allergens

Gluten
Eggs
Milk
Tree nuts

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

Preparation

1

Preheat the oven to 180 °C conventional (top/bottom heat) (fan oven: 160 °C).
2

Line a baking tray with baking paper or grease it.
3

Peel the pears, quarter them, remove the cores and cut into wedges about 1 cm thick.
4

Toss the pear wedges with the lemon juice right away so they don't turn brown.

Make the crumble topping

5

Mix the flour, sugar, cinnamon and salt in a bowl.
6

Add the cold butter and knead with your fingers into coarse crumbles.
7

Keep the crumble topping chilled until you need it.
8

If you'd like the alternative: mix the flaked almonds, sugar, cinnamon and melted butter in a bowl and set aside.

Make the batter

9

Beat the soft butter with the sugar, vanilla sugar and salt until creamy.
10

Add the eggs one at a time, mixing each in for about 30 seconds.
11

Stir in the lemon zest.
12

Mix the flour and baking powder and briefly stir in alternately with the milk until you have a smooth batter.
13

Spread the batter evenly on the baking tray.

<p>Topping and Baking</p>

14

Arrange the pear wedges closely next to each other on the batter and press down lightly.
15

Evenly scatter either the cinnamon crumble or the almond-cinnamon topping over the pears.
16

Bake the cake on the middle rack for about 40-45 minutes until golden brown.
17

Poke a wooden skewer into the batter (skewer test): no raw batter should stick to it.
18

If the surface gets too dark, cover it with baking paper for the last 10 minutes.

Cooling and Serving

19

Let the cake cool on the tray for about 30 minutes.
20

Dust with icing sugar to taste and cut into about 20 pieces.

Notes & tips

Note: This recipe is an AI draft and should be test-baked once before publishing (check baking time, amounts and taste). Tip: The pears should be ripe but still firm, otherwise the cake will turn out too mushy. The cake keeps covered for 2-3 days and tastes especially good with whipped cream or vanilla ice cream. The crumble topping can easily be prepared the day before.

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Juicy Pear Sheet Cake with Streusel (Birnenkuchen vom Blech mit Streuseln)

Baking plan

Equipment