Winter Pear and Walnut Sheet Cake with Cinnamon Streusel

A juicy sheet cake with pears, walnuts and cinnamon streusel that smells of spices and lemon in winter. It is mixed in a single bowl and baked on one tray, so there is little washing up.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 250 g All-purpose flour
• 2 tsp Baking powder
• 120 g Sugar
• 1 pack Vanilla sugar
• 1 pinch Salt
• 1 tsp Cinnamon
• 3 pc Eggs
• 150 ml Milk
• 100 g Butter
• 3 pc Pears
• 1 pc Lemon (zest)
• 50 g Walnuts, chopped
• 80 g All-purpose flour for the streusel
• 50 g Sugar for the streusel
• 50 g Butter for the streusel
• 0.5 tsp Cinnamon for the streusel
• 2 tbsp Powdered sugar for dusting

Method

1. Preheat the oven to 180 °C top and bottom heat and line a baking tray (about 20 x 30 cm) with baking paper.
2. Peel the pears, quarter them, remove the cores and cut the quarters into thin slices. Wash the lemon well under hot water and finely grate the zest.
3. Melt the 100 g of butter and let it cool slightly.
4. Mix the flour with baking powder, cinnamon, salt and vanilla sugar in a large bowl.
5. Beat the eggs with the sugar for about 3 minutes until foamy. Stir in the milk, the melted butter and the lemon zest.
6. Gradually stir the flour mixture into the egg mixture until you have a smooth, thick batter. Spread the batter evenly on the tray.
7. Arrange the pear slices closely on the batter and press them in lightly.
8. For the streusel, mix the flour, sugar and cinnamon in a small bowl, add the cold butter in pieces and rub everything with your fingers into crumbs.
9. Sprinkle the streusel and the chopped walnuts evenly over the pears.
10. Bake the cake for 30 to 35 minutes, until the surface is golden brown and a wooden skewer comes out clean.
11. Let the sheet cake cool on the tray, dust with powdered sugar and cut into four pieces.