Pear & vanilla crumble cake
Poached pears
Crumble topping
  1. Make poached pears: Place 2 cups water, wine, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Bring to a simmer. Add pears. Allow pears to simmer for 10-15 minutes or until tender. Set aside to cool in syrup. Cut each pear half in half lengthways so you have 12 slices.
  2. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (base measurement) springform pan. Line base and side with baking paper.
  3. Using an electric beater, beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and milk until combined. Spoon mixture into prepared pan. Smooth surface. Arrange the pear slices on top.
  4. Make crumble topping: Place flour and butter in a bowl. Using your fingertips, rub butter into flour until the mixture resembles coarse breadcrumbs. Stir in sugar.
  5. Sprinkle crumble topping over pear slices. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.
Recipe Notes

This kitchenink recipe is also published on the Castle Towers website.

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