Are you looking for an easy seasonal Autumn recipe to use up your pear harvest? Then look no further than this tasty pear crumble cake. Combining the best of a crumble, cake and seasonal pears. I adore this recipe.
5 from 10 votes
Prep Time 30mins
Cook Time 35mins
Total Time 1hr5mins
Course Bakes, Cakes, Dessert, Sweet Treats
Cuisine British, English, International
8inch cake tin
quarter of a teaspoon baking powder
quarter of a teaspoon of cinnamon and ground ginger
100gplain flour / all purpose flour
half a teaspooncinnamon
Grease and line an 8 inch square cake tin (round works too).
Make the crumble topping first
Put the flour, butter and sugar in a bowl and rub together to form crumbs.
When the crumbs are made, stir in the cinnamon and put the bowl to one side.
Preheat the oven to 180º/160ºfan
In a bowl cream together the sugar and the butter.
Add the eggs and mix in well.
Sieve in the flour, baking powder, cinnamon and ginger in the bowl and mix.
Peel and chop the pear into 1cm cubes and mix in well. Add a little extra flour if the mixture turns too wet from the pear.
Add the chocolate chips.
Spoon the mix into the tin and bake for 25-35 minutes until the crumble is starts going golden brown and when there is no mixture on a cake tester.
Allow to cool in the tin for about 10 minutes then take out of the tin and transfer to a cooling wrack or plate. I love this cake when it’s still warm. It is nice with a little custard or cream.
Store in an air tight container in a cool place and it will last about 3 days.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com