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