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Pear and Almond Crumble Cake

view from the top of pear and almond cake

Thermomix Pear and Almond Crumble Cake or Conventional Pear and Almond Crumble Cake? We have you covered. Pears (of one variety or another) are in season summer, autumn, and winter in Victoria (Australia). So this is a great recipe to have on hand during our pear season.

You could however, change the pears to another sort of fruit.  What about peaches or apples?  You can also remove the almond extract if you don’t like the marzipan flavour.  I, on the other hand, would double the almond extract, because I love it.  I think you’ll be doing that too Marina.  xxx

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
view from the top of pear and almond cake

Pear and Almond Crumble Cake – Conventional Recipe

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au
Pear And Almond Crumble Cake, Serve this on it's own or with cream, custard or ice-cream. Delish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine British
Servings 8 slices
Method Conventional

Equipment

  • Stand mixer

Ingredients
  

The Cake

  • 220 g self-raising flour
  • 200 g butter cold and cubed
  • 150 g caster granulated sugar
  • 1 tsp Vanilla
  • 1 tsp almond extract optional you could add up to 2 tsp if you really like it
  • 3 whole eggs
  • 80 g Sour Cream

The Crumble Topping

  • 2 Pears cut into cubes
  • 60 g butter
  • 60 g Brown Sugar
  • 60 g Plain Flour
  • 1 tsp cinnamon
  • 70 g Almond flakes slivers or chopped almonds (I used almond slivers this time)

Instructions
 

Conventional Method

  • Preheat the oven to 180°c (170°c fan)
  • Prepare a 20 cm springform tin, if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick.
  • Sift the flour and set aside
  • Cream the butter, sugar, vanilla and almond extract if needs to be light and fluffy.
  • Add the eggs in one at a time beating after each addition
  • Add ½ the flour and mix to combine.
  • Add the sour cream and mix to combine.
  • Add in the remainder of the flour and mix to combine
  • Pour the cake mix into the prepared tin and set aside while you make the topping.

For the Topping

  • Cut the pear into small cubes 1 – 2 cm is nice and set aside
  • Add the butter, brown sugar, flour and cinnamon to a food processor bowl or use your fingers to rub the butter in to combine.
  • Add the pear and almonds and mix well to combine
  • Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen. Start checking at around 50 minutes.

An image from the top of a pear and almond cake

Pear and Almond Crumble Cake – Thermomix Recipe

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
Pear And Almond Crumble Cake, we absolutly adore this cake at Bec's Table. You can serve it on any occassion and your guests will love it.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine British
Servings 8 slices
Method Thermomix

Equipment

  • Thermomix

Ingredients
  

For The Cake

  • 220 g self-raising flour
  • 200 g butter cold and cubed
  • 150 g caster granulated sugar
  • 1 tsp Vanilla
  • 1 tsp almond extract optional you could add up to 2 tsp if you really like it
  • 3 whole eggs
  • 80 g Sour Cream

For The Crumble Topping

  • 2 Pears cut into cubes
  • 60 g butter
  • 60 g Brown Sugar
  • 60 g Plain Flour
  • 1 tsp cinnamon
  • 70 g Almond flakes slivers or chopped almonds (I used almond slivers this time)

Instructions
 

Thermomix Method

  • Preheat the oven to 180°c (170°c fan)
  • Prepare a 20 cm springform tin, if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick.
  • Sift the flour: Weight the flour into the TM bowl and with the MC in place, sift on speed 5/3 seconds then set aside for the Cake later

For the Topping

  • Cut the pear into small cubes 1 – 2 cm is nice and set aside
  • Weigh the butter, brown sugar, flour and cinnamon into the TM bowl and mix together on speed 7/5 seconds)
  • Weigh the cubed pear and almonds into the TM bowl and mix on reverse speed + 2/3 seconds and set mixture aside to sprinkle on the cake later.

For the Cake

  • Without cleaning the bowl
  • Creaming: Weigh the butter, sugar, vanilla and almond extract into the TM bowl and cream on speed 4/20 seconds
  • Scrape down the sides of the bowl and lift the creamed butter and sugar off the base with a spatula, add the butterfly and continue on speed 3.5/20 seconds. (Sometimes when your butter is particularly cold you’ll find it sticks to the base of the TM preventing it from mixing in well.)
  • Add the eggs in one at a time: Turn your TM onto speed 3 and drop the eggs in one at a time leaving 6 seconds or so between each addition.
  • Add ½ the flour through the hole in the lid and mix to combine on speed 2/3 seconds
  • Add the sour cream and mix to combine on sp2/3sec
  • Add in the remainder of the flour and mix to combine on speed 3.5/5 seconds
  • Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen. Start checking at around 50 minutes.

Want to know more?

For another related bake, you might try this (Thermomix only) recipe.

Cranberry, pear and almond Loaf

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