Juicy pears make this Pear Cake extra-super moist, and the buttery brown sugar cinnamon streusel on top might just be the best part.Bonus: this simple cake works for breakfast or dessert, which means you have twice as many reasons to make (and eat!) it.Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.

Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.Already registered? Log in here.We love a moist cake! Folding fruit into cake batter has two purposes.

It’s scrumptious, of course.But it also releases moisture into the cake, which keeps it tender after a day or two, when other cakes would usually dry out.(Fresh Apple Cake and this Apple Coffee Cake work the same way.) I’m especially excited about this recipe because it gives pears, which often get passed over in favor of apples, a chance to shine.

Yes, I love simple Baked Pears, but there’s something especially cozy about the act of folding them into a cinnamon-scented cake batter, then showering it with crumb topping.Key Ingredients You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.Streusel.

The streusel contains many of the same ingredients as the cake itself, plus oats for hearty texture

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