Spiced Pear Crumble Cake

I love nothing more in life than baking on a Sunday afternoon. OK a few things more, but you know what I mean. The kettle goes on, the tea comes out and I search through countless cookbooks to choose the perfect recipe.

I usually deviate from the recipe I decide on and use it more as an inspiration. I’m not sure why, I just always feel the need to put my spin on things. I am also a big believer in the “use what you have” mantra.

The cake I have for you today is perfect if you like to deviate from recipes too. You can use whatever fruit you like to make this cake for any season. I’m looking at you Northern hemisphere and your lovely stone fruit at the moment.

Rhubarb would be delicious here, as would apples. You could also jazz it up with some cinnamon or lemon zest. You could even add coconut or oats to the crumble. This tea cake is so versatile can really become whatever you want it to be.

Today though, it’s Spicy Pear. Pears are so cheap and lovely in Australia at the moment and they are my favourite fruit to bake with. I made this cake in a stand mixer, but a hand mixer {or a wooden spoon!} would be just as good.

Spiced Pear Crumble Cake

For the Cake:
2 cups self-raising flour
150g butter, at room temperature
¾ cups brown sugar
2 large eggs, at room temperature
2 buerre bosc pears, chopped into 2cm cubes
½ cup milk
For the crumble:
¼ cup plain flour
¼ cup brown sugar
1 ½ tsp mixed spice
50 g butter, softened

Method:

1. Pre heat the oven to 180°C and line a 22cm round cake tin.
2. Place the butter in the bowl of a stand mixer and beat on a medium speed until lighter in colour and slightly fluffy.
3. Add the sugar and continue to beat until well combined.
4. Add the eggs one at a time and mix until incorporated, scraping down the side of the bowl if needed.
5. Add the flour followed by the milk and mix until you have a well-combined but fairly thick batter.
6. Remove from the stand mixer and use a rubber spatula to fold through the chopped pear until evenly distributed.
7. Place the batter in the lined cake tin.
8. Make the crumble by placing the flour, sugar and spice into a small bowl and rubbing the butter into the mix using your finger tips to make a thick but floury dough.
9. Scatter the crumble mix over the cake then place in the oven for about 55 minutes or until cooked through.

Tell me, are you a recipe follower or deviator?