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
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