Pear Whole Wheat Crumb Cake From Huckleberry Food

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PEAR CRUMB CAKE



Pear Crumb Cake image

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

1 tablespoon/14 grams unsalted butter
1 tablespoon/15 milliliters honey
2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick
1 teaspoon/5 milliliters fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon grated lemon zest
Pinch of salt
1 1/3 cups/165 grams all-purpose flour
1/3 cup/65 grams dark brown sugar, lightly packed
1/3 cup/65 grams light brown sugar, lightly packed
1 teaspoon/8 grams ground cinnamon
1/4 teaspoon/2 grams ground allspice
1/4 teaspoon/1 gram fine sea salt
1 stick/113 grams unsalted butter, melted
1/2 cup plus 1 tablespoon/133 milliliters sour cream
3 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/185 grams all-purpose flour
3/4 cup/150 grams granulated sugar
3/4 teaspoon/3 grams baking soda
3/4 teaspoon/2 grams baking powder
1/2 teaspoon/3 grams fine sea salt
1 stick/113 grams softened unsalted butter, cut into pieces

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.

HUCKLEBERRY CAKE



Huckleberry Cake image

I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.

Provided by GrandmaDebra

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 2h15m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon sea salt
1 egg, lightly beaten
1 teaspoon vanilla extract
½ cup butter, melted
1 cup buttermilk
1 ½ cups brown sugar
1 ½ cups huckleberries
½ cup sliced almonds for garnish
1 ½ cups whipped cream for garnish
½ cup brown sugar
¼ cup white sugar
¼ cup rolled oats
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
  • Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
  • To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 62.5 g, Cholesterol 44.9 mg, Fat 14.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 288.9 mg, Sugar 43.9 g

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