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–+ servings
A slice of Pear and Almond Crumble Cake on a white plate.

Pear and Almond Crumble Cake - Conventional Recipe

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becs-table.com.au
Whip up a Pear and Almond Crumble Cake that tastes like a café favourite at home – soft almond cake, spiced pears and a crisp crumble, ideal for weekend baking, celebrations and sharing with family or friends.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine Australian, British
Servings 8 slices
Method Conventional

Equipment

  • 1 Stand mixer

Ingredients
  

The Cake

  • 200 g plain flour
  • 15 g baking powder
  • 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 baking powder 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.