Hello friends! It’s Gina from Kleinworth & Co. Are you excited for fall? I hope you had a wonderful summer. We had an odd year here in North Idaho. Somehow the jetstream shifted & Alaska got our typical summer & we got theirs. So it never really warmed up & now it’s rainy & chilly. That means the leaves are already turning & the air is crisp. We have tossed our hopes for summer & we are settling into the cool fall weather. That means we made a trip out to the local farms & picked up about 40 pounds of apples & pears. I’m baking up a storm. One of our fall favorites, this Caramel Pear Breakfast Cake.
pear breakfast cake
Fall flavors are a favorite in this house & the family can’t seem to get enough. So everyone is super excited that I’m spending so much time in the kitchen whipping up recipes like this. They look forward to this easy breakfast cake each & every year. It is a great way to use up the fall produce & add it all to the daily menu.
This one is so easy to make. It is as easy as mix, fold & bake. Now that my kids are older, they love making this recipe themselves. In fact, my son likes to whip some up when he has a day off of school & work. Then he has enough to have it for breakfast every morning until his calendar clears again. Works out great.
If you are a pear lover, this will be your new favorite thing. The combo of pears with the caramel is positively delicious. If you don’t have a favorite homemade caramel recipe, I have included a super easy recipe below for dulce de leche. But you can also pick up some caramel sauce from the store too. Either way, this Caramel Pear Breakfast Cake is a super tasty way to start the day.
Thank you so much for spending some time with me today.
See you next time!
Looking for more great fall recipes?
Cinnamon Roll Sugar Cookie Bars
Caramel Pear Breakfast Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup butter
- 1-1/4 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3 pears- peeled & diced
Streusel
- 3 tbsp butter
- 1/4 c all-purpose flour
- 1/4 cup brown sugar
Topping & Drizzle
- 1/2 cup Caramel/Dulce de Leche
- 1 pear peeled & sliced lengthwise
Instructions
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Preheat oven to 350 degrees.
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Spray 9x13 pan with cooking spray & set aside.
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Combine all cake ingredients (except diced pears) in mixer bowl & beat until smooth batter forms.
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Fold in diced pears.
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Spread into prepared pan.
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Take 1/4 cup of caramel & drop dollops on top of batter. Take a stick or knife & drag through to swirl. Reserve remaining 1/4 cup caramel for serving.
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Add sliced pears to the top- laying out across - not overlapping.
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In a separate small bowl combine streusel ingredients & mix with a fork. This will be more of a creamy paste-like consistency - not crumbly.
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Drop in small spoonfuls on top of batter. Do not mix in.
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Bake 45-50 minutes - until toothpick test is clean.
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Cool in pan 45-60 minutes.
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Drizzle remaining caramel over the top when serving.
