Pear and Raspberry Crumble Cake

Pear and Raspberry Crumble Cake

Pear and Raspberry Recipe
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.

pear and raspberry recipe, crumble cake, The Bircher Bar Premium Mix
Yield: 8
Author: Dayna Hoskin

Pear and Raspberry Crumble Cake

prep time: 45 Mcook time: 1 H & 30 Mtotal time: 1 H & 75 M
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?

ingredients:

Cake
  • 350g almond meal
  • ½ cup plain flour
  • 2 tsp baking powder
  • 170g unsalted butter (small cubes, room temperature)
  • 1 cup white granulated sugar
  • 3 eggs
  • 1/2tsp vanilla essence
+
  • 4 small pears
  • 250g punnet of raspberries
Crumble

instructions:

How to cook Pear and Raspberry Crumble Cake

  1. Pre-heat your oven to 180 degrees Celcius.
  2. Line and grease a 9-inch cake tin. Set aside.
  3. Peel, half and quarter your pears. Cut your raspberries in half. Set aside.
  4. Place all crumble ingredients, flour, caster sugar, cinnamon, butter and The Bircher Bar Premium Mix,into a mixing bowl and beat with electric beaters on low until the ingredients come together loosely and form small chunks. Set aside
  5. In a clean bowl, cream together 170g unsalted butter, 1/2tsp vanilla essence and 1 cup of sugar with electric beaters on a high speed until fluffy and light in colour.
  6. Switch your beaters to a low-medium speed and add your eggs one by one, continue to beat until the mixture is smooth and has risen slightly.
  7. Add 350g almond meal and 2tsp baking powder, mix until well combined.
  8. Turn your beaters onto a low speed, sift in 1/2 cup of plain flour and beat until just combined.
  9. Pour your batter into your pre-prepared tin, gently press it down into all the nooks and crannies and roughly level the top.
  10. Gently press your pears, cut side down into the batter, randomly scatter your raspberries and gently press down to keep them in place.
  11. Scatter your crumble on top (let it sit loosely) and place in the oven to bake for 1 hour 30 minutes to 1 hour 45 minutes or until a skewer inserted into the centre is removed clean.

NOTES:

EQUIPMENT electric beaters small mixing bowl large mixing bowl 9-inch cake tin parchment or baking paper peeler spatula
Created using The Recipes Generator
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