Pear and Raspberry Crumble Cake
Recipe Collab with The Bircher Bar.
The combination of sweet pears and tart raspberries nestled in between a fluffy frangipane cake and crunchy crumble, do I even need to tell you how good it is? My husband has a 'bring a plate' work meeting tomorrow, and two of his colleagues put in requests. Request #1, something with pear. Request #2, frangipane. Which was lucky, because the plan I had already devised after hearing request number 1 was for that of a frangipane cake, pear and raspberry recipe. Plus, it gave me a chance to play with The Bircher Bar Premium Mix of which has been set upon a shelf in the pantry, awaiting a crumble recipe for far too long.
Some crumbles are just flour, butter and a little bit of spice, some wield oats, and some, maybe a couple of nuts. But thanks to The Premium Mixes blend of gorgeous Australian-grown oats, barley, rye, multiple kinds of raw and roasted seeds, nuts and juicy sultanas, this crumble is the mother of all crumbles. Seriously, I was eating tablespoons of the stuff raw! I know, I know, but it's the best part of baking! The nostalgia of baking as a kid and all that. But even if you're not into eating raw dough, it's killer in combination with this pear and raspberry recipe.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Be patient while creaming together your butter and sugar, especially if it's a cold day This process can take up to and further of 10 minutes, don't stop until the mixture is light and fluffy skimp on this step and your mixture won't be soft and fluffy either.
#2 After you've added the plain flour to your cake batter, beat until only just incorporated. Over-beating flour activates the gluten and will result in a dense cake.
#3 If your tin isn't a spring-form (as many 9-inch tins aren't), cut two long strips of baking paper and place them underneath your cake in the tin so that they come up and out the sides. You can then use these to lift your cake out as if you attempt to flip your cake out you will lose all your beautiful crumble.