Tuesday, January 09, 2007

Pear and Pecan Crumble Cake Recipe

This moist sour cream cake has a crunchy brown sugar and pecan crumble topping. The crumble is also layered through the centre of the cake along with chunks of pear. We prefer this cake served warm or at room temperature. Whipped cream or custard are nice accompaniments.

Serves about 10-12.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

172g (3/4 cup, firmly packed) brown sugar
60g (1/3 cup plus 3 teaspoons) plain flour
65g butter
150g (1 cup, well rounded) pecan nuts

100g butter(if using unsalted butter, add 1/8 teaspoon fine table salt with the butter)
60g (1/4 cup, firmly packed) brown sugar
110g (1/2 cup) caster sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
200g (3/4 cup plus 2 teaspoons) sour cream
100g (2/3 cup) plain flour
112g (2/3 cup + 1 tablespoon) self raising flour
1 x 825g canned sliced pears, drained and diced (this should yield about 475g of pear)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease a 23cm diameter (top inside measurement) round springform pan. Line base of pan with non-stick baking paper.

To make the crumble, place the brown sugar, flour and butter in a food processor and process until a crumbly mixture forms. Add the pecans and pulse just until the nuts are roughly chopped. Set aside until required.

Using an electric mixer or electric hand-held beaters, beat butter, brown sugar, caster sugar and vanilla together until pale and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. © exclusivelyfood.com.au

Add eggs and beat until well combined. The mixture may look slightly curdled at this stage. Add sour cream and stir until smooth. Combine the plain and self raising flours and sift in half of the flour. Stir gently until almost smooth, then sift in remaining flour and stir just until batter is smooth.

Spread half of the cake batter over the base of the prepared pan.

Sprinkle with about one third of the crumble mixture.

Top with a layer of chopped pear.

Spoon remaining batter over pear and carefully spread to cover pear.

Sprinkle remaining crumble over batter.

Bake for about 1 hour and 20 minutes. Cover the cake with aluminium foil if the topping begins to over-brown. The cake is ready when a skewer inserted into the centre of the cake comes out clean or with moist crumbs (but not gooey batter) attached. The top of the cake should be slightly domed.

Allow cake to cool slightly before removing from pan. Store cooled cake in an airtight container in the refrigerator and bring to room temperature before serving.
© www.exclusivelyfood.com.au


Blogger Anh said...

This looks so yummy! Love the combination!

20/1/07 1:31 pm  
Anonymous Anonymous said...

Hi, I was wondering if you could use fresh pears instead? If so, how would you do it? Thanks heaps!!

29/6/07 8:18 pm  
Anonymous Anonymous said...

Just made this cake for a weekend lunch and used 450g of peeled and diced fresh pear. I simmered it in a little water (about 100ml)for 3-5 minutes to soften it slightly before adding to the cake and it worked beautifully!

17/3/08 7:05 pm  
Anonymous Anonymous said...

Thanks so much for this wonderful recipe. I was slightly worried when putting the layers together as it seemed there wasn't enough batter. But it all baked perfectly and tasted delicious. Thanks again!

6/7/08 9:05 pm  
Anonymous Anonymous said...

Is this able to be frozen?

25/7/08 9:28 am  
Blogger Amanda and Debbie said...

We have never frozen this cake, but we think it would be suitable to freeze. If you decide to try freezing the cake, please let us know how it goes.

28/7/08 11:20 am  
Anonymous Anonymous said...

Hi, I've tried your chocolate cake and banana cake, they were awesome! I'm going to try this one on the weekend.

One thing... My cakes always, always stick to the bottom and the sides of my springform pan, even though I butter the base, line it with baking paper, then butter the paper and the sides of the pan as well.

Have you got any tips? I've seen other recipes that say to butter and flour the pan instead of lining it.

22/9/08 11:32 pm  
Blogger Amanda and Debbie said...

Do you line the side of the pan with baking paper? Do you use non-stick baking paper (rather than greaseproof paper or wax paper)?

16/10/08 4:48 pm  
Anonymous Anonymous said...

How far ahead can I make this? Will it keep if I make it the night before?

6/11/08 1:50 pm  
Blogger Amanda and Debbie said...

This cake can be made up to two days before serving.

6/11/08 2:08 pm  
Anonymous Anonymous said...

I made this for a Christmas dessert and served it with a dallop of double cream and everyone loved it!!

27/12/08 6:27 pm  
Blogger Natalka said...

This cake was divine! I didn't have pecan nuts so used flaked almonds instead. Thank you for your great recipes, they're always a hit.

30/11/09 2:37 am  
Anonymous Anonymous said...

Absolutely delicious! A hit the two times I've made it in the last month.

25/3/10 11:23 am  
Blogger Susan M said...

I've just made this cake substituting 3 ripe, whole, peeled and cored pears. It looked and tasted amazing. Thanks for recipe. (I spread half the batter, placed pears on top, some crumble, rest of batter and rest crumble).

10/4/14 6:46 am  
Blogger Anne said...

Serving this with my bourbon caramel sauce and vanilla ice cream for Thanksgiving.

19/11/14 12:18 pm  
Blogger Emma said...

I made this yesterday, but with my own stewed apples as I had some apples to use up. I added mixed spice, cinnamon and a pinch of sea salt to the crumble mix. The cake was absolutely delicious, guests said the nicest apple cake they have ever eaten. I served it with custard.

I would highly recommend this recipe and will be making it again soon!

6/8/15 10:28 am  

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