• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Blog

    When the Tropics meet Autumn, Papaya Pecan Streusel Cake

    May 22, 2017 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Papaya Pecan Streusel cake, sounds a little bit different doesn’t it? As we Aussies march feet first into colder weather we also are lucky to have a bumper crop of tropical papayas in Australia. Papaya and pawpaw are available all year, but come autumn and spring they are in abundance.

    Papaya Pecan Streusel Cake Recipe – A delicious alternative flavour to your normal run of the mill streusel cake. Rich and moist, with a crunchy topping. Plus a gorgeous orange hue from Australian red papayas. You can use pawpaw if you have those on hand as well.

    Being a tropical fruit I thought it would be fun to come up with a recipe with an autumnal feel. Every slice of my papaya pecan streusel cake takes you to the tropics, but also richly comforts you with delicious pecan streusel. This rich and buttery cake is perfect with a cup of tea or coffee for an afternoon treat, of served with ice cream or cream for a blissful dessert.

    I do love eating papaya just as it is. Even though Mum would always have papaya around, a big favourite for breakfast, I only developed a taste for it as an adult. I was never very fond of it as a child. These days I can’t get enough, and as papayas are a healthy addition to your diet, that’s a good thing.

    Australian Red Papaya & Papaya Pecan Streusel Cake Recipe
    Australian Red Papaya & Papaya Pecan Streusel Cake Recipe

    Papaya contains a unique bundle of antioxidants, Vitamin C and carotenoids, which will give your body’s immune system a boost. So rich in vitamin C, that around one cup of diced papaya (150g) provides more than twice your recommended daily intake (RDI). This amount will also provide you with nearly one third of your RDI of Vitamin A. Papaya is also a great source of fibre, folate, has a high water content and has the added bonus of being low in calories.

    Now I do have to warn you that my papaya pecan streusel cake contains butter, sugar and then more butter. It’s not a health cake by any means, but it sure is delicious. The good thing is you will still have some papaya left over from a whole one for some healthy breakfasts.

    Papaya Pecan Streusel Cake Recipe – A delicious alternative flavour to your normal run of the mill streusel cake. Rich and moist, with a crunchy topping. Plus a gorgeous orange hue from Australian red papayas. You can use pawpaw if you have those on hand as well.

    What makes me happy about this cake (besides being darn delicious) is that the papaya retains its vibrant colour when incorporated into the batter and cooked. Your cake will end up with a lovely orange hue.

    The papaya pecan streusel cake has a generous amount of streusel in the middle and on top of the cake. The buttery streusel in the middle adds a band of colour and flavour difference. Where the streusel on top has the role of going crunchy when baked for some beautiful texture.

    Papaya Pecan Streusel Cake Recipe – A delicious alternative flavour to your normal run of the mill streusel cake. Rich and moist, with a crunchy topping. Plus a gorgeous orange hue from Australian red papayas. You can use pawpaw if you have those on hand as well.
    Papaya Pecan Streusel Cake Recipe – A delicious alternative flavour to your normal run of the mill streusel cake. Rich and moist, with a crunchy topping. Plus a gorgeous orange hue from Australian red papayas. You can use pawpaw if you have those on hand as well.

    I used a 23cm (9 inch) loose base round cake tin for this recipe, but you could use a 21cm (8 inch) loose base if you wish. You will end up with a higher cake, and cooking time may be a few minutes longer.

    It’s important to use a loose base cake tin with this recipe due to the thick layer of streusel that graces the top of the cake. It’s much easier to push the cake up and out of the tin than try to pull it or tip it out and lose half your streusel in the process.

    I do hope you enjoy this slightly out of the box streusel cake. This papaya pecan streusel cake will definitely make a delicious alternative to coffee streusel cake or any of the other normal contenders. What’s the most unusual streusel cake flavour you have tried?

    Sara xxx

    Belly Rumbles would like to acknowledge its partnership Papaya Australia for this post. This recipe was created, developed and photographed by Sara McCleary.

    Printable Recipe

    Papaya Pecan Streusel Cake Recipe – A delicious alternative flavour to your normal run of the mill streusel cake. Rich and moist, with a crunchy topping. Plus a gorgeous orange hue from Australian red papayas. You can use pawpaw if you have those on hand as well.

    Papaya Pecan Streusel Cake

    Recipe Author: Sara McCleary
    Papaya Pecan Streusel Cake Recipe, and moist, with a crunchy pecan streusel topping. Plus a gorgeous orange hue from Australian red papayas. You can use Australian yellow pawpaw as an alternative.
    4.91 from 10 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Dessert, Sweet Baking
    Cuisine Australian, Belly Rumbles Original
    Servings 10 serves
    Calories 616 kcal

    Ingredients

    Pecan Streusel

    • 190 grams (1¼ cups) plain flour
    • 155 grams (¾ cup) brown sugar firmly packed
    • 125 grams (½ cup) butter chilled and cut into small cubes
    • 185 grams (1½ cups) pecans roughly chopped

    Papaya Cake

    • 125 grams (½ cup) butter room temperature
    • 155 grams (¾ cup) caster sugar/superfine sugar
    • 1 teaspoon vanilla bean paste
    • 2 eggs
    • 285 grams (1½ cups) papaya mashed
    • 260 grams (1½ cups) self-raising flour
    • ¼ teaspoon bicarbonate of soda

    Instructions
     

    • Pre-heat oven 180°C (360°F). Grease and line a 23cm (9 inch) loose base round cake tin.

    Pecan Streusel

    • In a medium size bowl mix flour and sugar. Add butter and rub through the mixture with your fingers, it should resemble fine breadcrumbs when you are done.
    • Mix through pecans, and place mixture in the fridge until needed.

    Papaya Cake

    • Using stand mixer or beaters, in a large bowl cream butter and sugar until light and pale. Then add vanilla bean paste, mixing well.
    • Add eggs one at a time, beating well in between each addition.
    • Once eggs are incorporated add mashed papaya, mixing through thoroughly.
    • Add flour and bicarbonate of soda, half at a time, mixing well.
    • Pour half the cake mixture into your prepared cake tin and then sprinkle half the streusel mixture over the top.
    • Carefully spread the remaining cake mixture over the top of the streusel. It may feel like the cake batter won’t cover it, but it does. Take your time spreading slowly. Then top the second layer of cake batter with the remaining streusel mixture.
    • Place in the oven and bake for 40 minutes. Test with skewer in the middle of the cake, there shouldn’t be any raw batter on the skewer when removed.
    • Remove from oven and leave on a cake rack in the tin to cool for 10 minutes. After 10 minutes carefully remove the loose base with the cake from the tin, remove the base, and leave on the cake rack to cool.
    • The cake can be served warm from the oven with ice cream, cold with unsweetened whipped cream or just as it is.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    The papaya pecan streusel cake has a generous amount of streusel in the middle and on top of the cake. The buttery streusel in the middle adds a band of colour and flavour difference. Where the streusel on top has the role of going crunchy when baked for some beautiful texture.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 616kcalCarbohydrates: 70gProtein: 8gFat: 35gSaturated Fat: 14gCholesterol: 86mgSodium: 226mgPotassium: 207mgFiber: 3gSugar: 34gVitamin A: 953IUVitamin C: 18mgCalcium: 49mgIron: 2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
    « Deliciously Fluffy Cloud Eggs
    Casarecce Recipe by Chef Matteo Zamboni »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Margaret Behm

      August 11, 2024 at 9:37 am

      I'm sorry buy I followed your recipe bought everything to do it perfect ...it said 40 min in a 360 f...
      It's been in the oven 90 mins ..and still not done ..nothing wrong with oven ...My husband said he's going to eat it anyways ?

      Reply
      • Sara McCleary

        August 11, 2024 at 12:58 pm

        Hi Margaret
        Not being in the kitchen with you I can't guess what has gone wrong, but something has. After 90 minutes at 180 deg C/360 deg F in the oven the cake shouldn't be raw, if anthing will be over cooked.
        I know the recipe works, and it has for others as you can see from the comments.
        Cheers, Sara

    2. Adebukola Jenkins

      August 20, 2023 at 5:31 am

      5 stars
      I made this cake today. I used spelt flour since I don’t eat wheat & half of the recommended Sugar as well as cinnamon in the streusel.
      Cake is amazing.
      Thanks for this recipe.

      Reply
    3. Zahrah

      October 23, 2022 at 6:08 pm

      Hi this looks like a promising cake but Pecan is not easily available where I live do you think I could substitute with almonds or walnuts?

      Reply
      • Sara McCleary

        October 24, 2022 at 9:56 am

        Hi Zahrah
        That is a brilliant question. I would substitute walnuts as they would be a similar texture and look in the cake to pecans. Similar flavour profile to a pecan, but a little stronger. Enjoy the cake when you make it.
        Cheers, Sara

    4. Charr

      March 12, 2021 at 1:23 pm

      5 stars
      I have baked a few different papaya recipes and I like the combination of the cake and the Pecan Streusel in this one. A bit too much streusel for me, so I will reduce the amount next time.

      Reply
      • Sara McCleary

        March 17, 2021 at 5:31 pm

        Hi Charr
        I'm glad you enjoyed it. Yes, it is very streusel loaded 😉 If you do make the whole quantity next time, any you don't use will freeze very well to use at a later date on crumbles, etc.
        Cheers, Sara

      • Shahina

        May 14, 2023 at 7:18 pm

        5 stars
        Delicious! We adapted the recipe with two variations. In first, for the crumble, we used 150g flour and 40g oats. We reduced the butter to 50g and 75g virgin coconut oil. In the cake used cake margarine entirely. In second, similar to first, but for the pecans in the crumble we used 50/50 almonds and pistachios. And reduced the sugar in crumble and cake for our taste buds. Thank you Sara for the original recipe idea.

      • Deb

        April 12, 2022 at 1:57 pm

        5 stars
        My dad loved this cake! I’ve made it twice. Thank you for sharing your recipe

    5. Clark

      December 01, 2020 at 2:26 pm

      5 stars
      Just made this today. I'm in Florida and had papaya that I needed to use, so searched for a cake recipe online and found this. It's an amazing cake. Thanks for sharing the recipe. I used all-purpose flour and added the baking powder and salt myself. It came out beautifully. Will definitely be making this again.

      Reply
      • Sara McCleary

        December 02, 2020 at 10:10 pm

        Hey Clark
        Really happy you found my recipe, even happier you loved the results. Thank you for your lovely comment, and glad to know you will be making it again.

    6. id

      November 24, 2020 at 5:46 am

      5 stars
      My first successful streusel cake thanks for the recipe.

      Reply
      • Sara McCleary

        November 24, 2020 at 3:57 pm

        So thrilled to hear that it was a success!

    7. Eugenie

      June 14, 2020 at 10:10 pm

      4 stars
      Would make it again if I ever buy another papaya (bought one to make another recipe that only required 1/2 cup).
      Did need to bake it 10+ minutes longer than recipe recommended, and did have liquid leak out into my oven.

      Reply
      • Sara McCleary

        June 18, 2020 at 10:34 am

        Hi Eugenie,
        Thanks for trying my papaya cake recipe and I am glad that you liked it enough to bake it again sometime in the future. Not sure what happened with the liquid escaping from the cake.
        It is a moist cake, but shouldn't have any excess liquid to make a mess of your oven.
        Depending on how liquid the papaya is when mashed, you could try reducing the amount by 1/4 cup, this may do the trick.
        Alternatively, when you line your tin, do so with one piece of baking paper that won't let any liquid escape through the bottom of the lose based cake tin.

    8. Suzy

      May 23, 2017 at 2:42 am

      Now this is a treat!

      Reply
    9. michele

      May 23, 2017 at 2:35 am

      5 stars
      Can you believe Ive never once had a papaya? Pairing it with the streusel pretty much guarantees it will be making an appearance at my house!

      Reply
    10. Elaine @ Dishes Delish

      May 23, 2017 at 2:08 am

      5 stars
      This papaya streusel cake looks so delicious! I have to try it real soon! I too wasn't a fan of papaya growing up, but have developed a taste for it!

      Reply
    11. Julie

      May 23, 2017 at 1:49 am

      I've never tried baking with papaya before - this looks so good! I love streusel on cakes and quick breads (I just made one with rhubarb) but papaya is a totally unique flavor for cakes. Love this idea!

      Reply
    12. Luci's Morsels

      May 23, 2017 at 1:23 am

      5 stars
      This looks amazing! Is this acceptable to eat for breakfast? Yummy! I want to try this ASAP.

      Reply

    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food lover and avid traveller.

    Welcome to Belly Rumbles, my slice of the Internet.

    A space where I share family recipes and ones discovered on my foodie travel adventures.

    Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook | Threads

    © Sara McCleary and Belly Rumbles® 2009-2025

    • Pinterest
    • Facebook
    • Twitter
    • LinkedIn
    • Reddit
    897 shares