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What about a slice of crumb cake with pears and almonds? A fragrant shell, a moist and scented filling and time by time a crunchy almond under the theeth. Every time I re-discover how much I love these cakes! And the version with fruits are my favourites…

Pears in addiction give an autumnal taste. I used a Chinese variety, the Crystal pears, juicy and crunchy, roundish. But you can use your favourite, and maybe instead of almonds you can put hazelnuts or walnuts. It will be delicious in any case!

The execution is simple and pretty quick and, like every tarte, is better the day after. For breakfast, for the tea break or for dessert, served with some English cream, its rustic appearance warm the heart. If you like it you can sprinkle it with powdered sugar mixed with some cinnamon.

Crumb cake with pears and almonds

Ingredient for a 22 cm pan

for the crumbs

  • 300 g all purpose flour
  • 100 g butter, room temperature
  • 150 g sugar
  • 50 ml milk
  • 1 yolk
  • 1/2 teaspoon vanilla extract
  • 10 g baking powder
  • a pinch of salt

for the filling

  • 350 g pears, peeled off
  • 40 g almonds
  • 2 tablespoons sugar cane
  • 1/2 teaspoon ground cinnamon
  • 1/2 lemon juice
  • 1 teaspoon butter

First prepare the filling. Cut the pears in cubes and pour over the lemon juice. In a fry-pan melt the teaspoon of butter, add the pears, the sugar cane, the cinnamon and cook on medium-high heat for about 10 minutes, keeping stir. Transfer in a dish, add the chopped almonds and let cool down.

Now prepare the crumbs. In a large bowl mix the softned butter with the sugar (I used my hands). Add now the vanilla extract, the salt, the yolk and the milk. Mix all together and at last add the sifted flour with the baking powder. Knead using the tips of your fingers, don’t compact the dough.

Transfer a little bit more than half crumbs in the lined pan and press them on the bottom, until you have an uniform base. Now spread all over the pears, leaving 1 cm from the edges. Now scatter the remaining crumbs over the pears, without press, trying to cover the surface evenly. If some part is not covered is not a problem.

Bake at 180°C for about 40-45 minutes or until golden. Let cool down before serve.

 

 

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