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
- 1Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform tin; line base and side with foil.
- 2Stir 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.
- 3Meanwhile, to make crumble topping, blend or process all ingredients until fine and crumbly.
- 4Beat 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.
- 5Bake 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.