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.
Crumble
172g (3/4 cup, firmly packed) brown sugar
60g plain flour
65g butter
150g pecan nuts
Cake
100g 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 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 24cm diameter springform tin. Line base of tin with 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, beat butter, brown sugar, caster sugar and vanilla together in large bowl until pale and creamy.
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 tin.
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 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 tin. Store in airtight container. We stored the cake in the refrigerator and brought it to room temperature before serving. © www.exclusivelyfood.com.au
6 Comments:
This looks so yummy! Love the combination!
Hi, I was wondering if you could use fresh pears instead? If so, how would you do it? Thanks heaps!!
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!
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!
Is this able to be frozen?
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.
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