PEAR AND CINNAMON CRUMBLE CAKE
An easy autumn recipe that can be served as a tea time treat with a cup of tea or as a dessert with ice cream, cream or custard. Try using apples instead of pears if you prefer.
Provided by kateharmer
Time 1h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- To make the cake, beat together the butter and sugars until light and fluffy.
- Mix in the eggs a little at a time. Then add the self-raising flour, mixed spice and cinnamon, folding in gently.
- Fold in the chopped pears making sure they are evenly distributed throughout the mixture. Then put in a greased and lined 9" round tin.
- To make the topping, rub together the butter, sugar, flour, cinnamon and porridge oats using your hands until the mixture resembles breadcrumbs.
- Sprinkle the topping over the cake mixture evenly, ensuring there are no gaps. Place in the oven (170C fan oven) for 40-45 minutes or until a knife pulls out clean.
- Meanwhile to make the decoration, heat the sugars and butter in a shallow pan until caramel. Add the sliced pear and cook until the pear is soft. Remove the pears from the caramel and leave to cool.
- Once the cake is cool, add the sliced pears. Serve the cake warm or cold. This cake also freezes well for up to 1 month.
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