Pear Crumble Cake Food
PEAR CRUMB CAKE
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that's good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don't like pears, feel free to substitute about a cup of any gently cooked fruit you do like - apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce - will all work nicely.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
- In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
- For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
- Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
- Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
- Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.
PEAR CRUMBLE
This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream. Substitute all-purpose gluten-free flour and gluten-free oats in the filling and AP gluten-free flour in the filling to make this a gluten-free dessert. Dietary Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat ( 3 Carbohydrate Serving). From EatingWell magazine, November/December 2007 and EatingWell for a Healthy Heart Cookbook. Posted for ZWT6 -- Great Britain Region.
Provided by kitty.rock
Categories For Large Groups
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
- Drizzle with oil and stir until evenly moist.
- To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
- Transfer the mixture to a 9-by-13-inch baking dish.
- Sprinkle the topping over the pears.
- Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
- Let stand for at least 10 minutes before serving.
- Serve warm as is or you can add a scoop of good low-fat ice cream to the top.
PEAR CRUMBLE
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.
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