*This Pear Crumble Cake is an extra moist coffee cake that is studded with pears, infused with nutty browned butter, topped with buttery crumble topping and a creamy, spiced caramel sauce.

This cake benefits from making a few of the components ahead of time. Making those components in excess is also a good idea, I guarantee you’ll want extra chai caramel to pour on all the things.

Both the crumble and the caramel can be made well ahead of time. Crumble stores in the fridge for several weeks, so make a double dose and use it to top THESE muffins 🙂

More Autumnal cakes:

Ginger Spiced Apple Cake + Maple Tahini

Ginger Pecan Pear Cake + Maple Caramel

Toffee Vanilla Pound Cake + Pumpkin Seed Brittle

Pear Brown Butter Crumble Cake + Chai Caramel

This extra moist coffee cake is studded with pears, infused with nutty browned butter, topped with buttery crumble topping and a creamy, spiced caramel sauce.

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Prep Time 30

Cook Time 55

Servings: 12

Course: Dessert

Ingredients Method

Ingredients

For the crumble topping

2/3 cup all purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
5 tablespoons butter softened

For the pear browned butter cake

2 ½ cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 tablespoons salted butter browned, chilled, and softened at room temperature
3/4 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoon vanilla extract
1 cup sour cream
3 pears peeled and chopped into small pieces

For the chai caramel sauce

1 cup granulated sugar
1/2 cup water
4 tablespoon salted butter cubed
½ cup heavy cream
2 tablespoons chai tea loose leaf

Method

To make the crumble topping

To the bowl of a good processor fitted with an “s” blade, add the flour, white sugar, brown sugar, Cinnamon, and salt, and pulse together.
Add the butter to the processor and process until mixture forms a crumbly dough. You should be able to press dough down and have clumps form and hold together.
Place in the refrigerator until ready to use.

To make the pear browned butter cake

Preheat the oven to 350°F. Grease and flour a 10” tube or Bundt pan.
Place the flour, salt, baking powder, and baking soda in a mixing bowl and whisk together.
In another mixing bowl, add the butter, granulated sugar, and brown sugar and beat together with an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix in.
Mix in half of the dry ingredients until just incorporated. Add in the sour cream, mixing in until just combined. Add the remaining dry ingredients and mix until just incorporated.
Fold in the chopped pears.
Spoon the batter into the prepared pan. Smooth the top with a spatula.
Remove the crumble topping from the refrigerator and sprinkle in large clumps over the top of the batter.
Bake the cake in the preheated oven for 50-55 minutes, or until a tester inserted into the thickest part of the cake comes out clean or with a few crumbs attached.
Cool the cake completely and remove from pan. Place on a serving plate.
Drizzle the cake with chai caramel sauce and serve.

To make the chai caramel

Place the sugar and water in a saucepan. Stir over low heat to dissolve the sugar.
Bump the heat to high and bring mixture to a boil, brushing down the sides of the pan with water to dissolve any potential sugar crystals.
Let the sugar cook until it begins to take on a golden color. Swirl the pan occasionally and let cook until deep amber in color.
Immediately add the butter and cream. The mixture will sputter and boil aggressively.
Continue to cook until the butter and cream incorporate.
Add the chai and continue to boil for 1 minute.
Remove from the heat and let cool for 5 minutes.
Pour the caramel sauce through a sieve and discard the tea particles.
Store the caramel in a sealed container in the fridge until ready to use.