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Pear and Prune Crumble Cake

Pear and Prune Crumble Cake

Recipe Submitted By: bakingmad

Pear and Prune Crumble Cake as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	15 minutes
Baking Time	1 hour
Portions	1 cake
Skill Level	Easy
Average Rating

Pear and Prune Crumble Cake Ingredients

100 grams	Unsalted Butter
100 grams	Golden Caster Sugar (Billington's)
4	Free Range Eggs
200 grams	Self Raising White Flour (Allinson Nature Friendly)
2 tsp	Cinnamon ground
2 tsp	Baking Powder
2 tsp	Vanilla Extract (Nielsen Massey)
4	Pears medium size conference
250 grams	Prunes
50 grams	Rolled Porridge Oats

Additional Ingredients

125 grams	Plain White Flour (Allinson Nature Friendly)
50 grams	Light Muscovado Sugar (Billington's)
50 grams	Unsalted Butter
1 tsp	Cinnamon ground

This recipe uses

How to make Pear and Prune Crumble Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre heat oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper
For the sponge, cream the butter and the sugar together in a large bowl, using a mixer on medium-high speed. When nice and fluffy, add the egss, one at a time, still beating. When the eggs are incorporated, sift in the flour, cinnamon and baking powder. Fold in gently using a large metal spoon. Finally fold in the vanilla extract. Add the prunes. Peel and roughly chop the pears into chunks. Add the pears to the mixture and fold in
For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture. (I like my crumble chunky, so on purpose leave larger bits and pieces: they give a pleasing rustic look and are nice and crunchy when eating)
Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper
Serve with custard

Reviews

Read all reviews (1) | Average rating: 5 stars

"I made this on Monday afternoon and it was a real delight to make and it was even better to eat. I have shared this with so many friends."

29-03-2012 | Author: A3racer | 5 stars

Remember to review this recipe at www.bakingmad.com

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