# Components:
→ Pear Filling
01 - 2 large ripe pears, peeled, cored, and sliced
02 - 1 tablespoon lemon juice
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon
→ Cinnamon Crumb Topping
05 - 1/2 cup all-purpose flour (65 grams)
06 - 1/3 cup packed light brown sugar (65 grams)
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 cup cold unsalted butter, cubed (60 grams)
09 - Pinch of sea salt
→ Cake Batter
10 - 1 1/2 cups all-purpose flour (190 grams)
11 - 1 teaspoon baking powder
12 - 1/2 teaspoon baking soda
13 - 1/4 teaspoon salt
14 - 1/2 cup unsalted butter, room temperature (115 grams)
15 - 2/3 cup granulated sugar (130 grams)
16 - 2 large eggs
17 - 1 teaspoon vanilla extract
18 - 1/2 cup sour cream (120 milliliters)
# Directions:
01 - Preheat oven to 350°F and grease a 9-inch round springform or cake pan. Line the base with parchment paper.
02 - Toss sliced pears with lemon juice, granulated sugar, and ground cinnamon in a bowl. Set aside.
03 - Combine flour, brown sugar, cinnamon, and salt in a bowl. Add cold butter and rub with fingertips until mixture forms pea-sized crumbs. Refrigerate until needed.
04 - Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
05 - Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Add half of the dry ingredients to the butter mixture, mixing gently. Stir in sour cream, then add remaining dry ingredients and mix until just combined.
07 - Spread half of the batter into the prepared pan. Layer with half of the pear mixture. Repeat with remaining batter and pears.
08 - Evenly sprinkle the cinnamon crumb topping over the top layer of pears.
09 - Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
10 - Allow cake to cool in the pan for 15 to 20 minutes before removing. Serve warm or at room temperature.
