Recipe

Pear crumble cake

Nov 30, 1976 1:00pm
  • 1 hr 20 mins cooking
  • Serves 10
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Ingredients

Pear crumble cake
  • 2 cup (500ml) water
  • 1 2/3 cup (370g) caster sugar
  • 2 cinnamon sticks
  • 2 (360g) pears, thinly sliced
  • 125 gram butter
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
Crumble topping
  • 1/2 cup (75g) plain flour
  • 1/3 cup (75g) caster sugar
  • 60 gram butter
  • 1/2 cup (45g) desiccated coconut

Method

Pear crumble cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform tin; line base and side with foil.
  • 2
    Stir the water, 1 cup sugar and cinnamon in a medium saucepan over heat, without boiling, until sugar dissolves. Add pears and simmer about 5 minutes or until just tender. Drain on absorbent paper.
  • 3
    Meanwhile, to make crumble topping, blend or process all ingredients until fine and crumbly.
  • 4
    Beat butter and remaining sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Add flour; beat until combined. Spread mixture into pan and top cake mixture with half the pears. Sprinkle with half the crumble topping. Repeat with remaining pears and crumble.
  • 5
    Bake cake about 1 hour. Cool cake in pan.

Notes

It is important to slice pears as thinly as possible; if the slices are too thick, the cake will sink in the centre.

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