Pear Butterscotch Marzipan Streusel Cake is a marvel of flavors. Tender pear slices are nestled in a brown sugar-based cake and topped with marzipan studded brown sugar streusel. However, this luscious recipe is extremely simple to create. Also, it is a convenient make-ahead for any holiday meal. I like this cake for Thanksgiving. Additionally, it is a great fit for your Christmas menu.
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There are four elements or steps to creating this cake. Firstly, peel and slice fresh pears. Douse them in lemon juice and set aside. Secondly, Combine the streusel ingredients. Thirdly, beat the ingredients together to create a cake batter and spread it out on a parchment-lined baking sheet. Press the pear slices into the cake batter, cover with streusel and bake. Fourthly, make the butterscotch sauce.
This Pear Butterscotch Marzipan Streusel Cake serves 16 people. Consequently, it is perfect for a large holiday gathering. To save time, make the butterscotch sauce a few days ahead and refrigerate. Make the marzipan streusel up to four days in advance and store it in the freezer before use.
There a number of substitutions you can make in this cake. The pears can easily be swapped out for apples. Also, the cake contains brown sugar. Although this ingredient gives the cake a deeper flavor. Feel free to substitute granulated white sugar instead. The same goes for the streusel. Swap out white sugar for the brown variety.
Marzipan is easy to make at home. It is cheaper as well. I have included a recipe for homemade marzipan below.
Pear Butterscotch Marzipan Streusel Cake
Ingredients
For the marzipan streusel:
- 4 ounces marzipan
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
For the Pear Cake:
- 2+1/2 lbs pears
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1+1/2 cups unsalted butter
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 5 eggs
- 1/2 cup milk
For the butterscotch sauce:
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1 teaspoon large-flake salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the marzipan streusel:
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Grate the marzipan or cut it into very small pieces.
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Whisk together the all-purpose flour, brown sugar, and salt.
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Add the marzipan and butter to the flour mixture.
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Rub the mixture with your hands or use the dough hook attachment of your mixer to knead into a crumbly mass.
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Set aside.
Make the Cake:
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Peel the pears, halve them and cut out the cores. Cut each half vertically into slices.
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Transfer the slices to a bowl and coat them with the lemon juice and set aside.
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Preheat the oven to 350 degrees F.
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Lightly grease a 12” X 15” baking sheet and place a layer of parchment paper on top.
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In a separate bowl, whisk together the flour, baking powder, and salt and set aside.
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Beat butter and sugar together. Add the vanilla and beat until creamy.
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Add the eggs one at a time, slowly, making sure each one is incorporated before adding the next.
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Starting with the dry ingredients, add in thirds to the butter mixture alternating with the milk.
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Spread the cake batter out on the prepared pan.
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Gently push the pear slices into the top of the batter, spreading them evenly over the top of the cake.
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Crumble the marzipan streusel evenly over the top.
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Place in the oven and bake for 35 minutes or until a knife inserted into the center comes out clean.
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Remove the cake from the oven and let cool for 10 minutes.
Make the butterscotch:
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Melt the butter in a heavy saucepan over medium heat.
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Add the brown sugar, salt, and heavy cream.
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Stir until combined.
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Bring the mixture to a boil for 5 minutes.
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Remove from heat.
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Stir in the vanilla extract.
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Let cool for 10-15 minutes before pouring over the cake.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
Like this Pear Butterscotch Marzipan Streusel Cake? Also, check out some of these other holiday-perfect desserts:
