Ingredients
Equipment
Method
Make the Crumb Topping
- Combine the all-purpose flour, dark brown sugar, ground cinnamon and salt in a bowl. Mix to evenly distribute all the components.45 grams all-purpose flour, 38 grams dark brown sugar, ½ teaspoon ground cinnamon, pinch salt
- Using your fingertips, rub the cold butter into the dry ingredients until it forms chunks. The more you rub the butter in, the more it will clump together. Set aside in a cool area until ready to bake the cake.45 grams unsalted butter
Make the Spiced Cake Batter
- Preheat the oven to 325°F.
- Peel and core the pears then dice them into small pieces. Set aside.440 grams Bosc pears
- Sift the all-purpose flour, salt and baking soda together in a bowl and set aside.285 grams all-purpose flour, ¾ teaspoons salt, 2 teaspoons baking soda
- Brown the butter, melting it over medium to medium-high heat in a light-colored or stainless steel pan until the milk solids are golden brown. Once browned, remove the pan from the heat immediately.Be sure to constantly scrape the bottom of the pan with a spatula so the milk solids don't burn.170 grams unsalted butter
- Add the (still warm) browned butter to a mixing bowl along with the dark brown sugar, sour cream, vegetable oil, ground cardamom, ground cinnamon, vanilla and eggs. Beat on medium speed until smooth.I like to add the browned butter first and the eggs last so the eggs aren't scalded/cooked by the browned butter if it's too hot.340 grams sour cream, 195 grams dark brown sugar, 45 grams vegetable oil, 1½ tablespoons ground cardamom, 1½ tablespoons vanilla extract, 1 teaspoons ground cinnamon, 3 large eggs
- Add the sifted dry ingredients set aside earlier and mix on low speed until there are little to no dry spots.
- Add half of the diced pears to the cake batter and, using a spatula, gently fold in by hand to evenly distribute.
- Transfer the batter to an 8 or 9-inch prepared with baking spray. Use a spatula to spread the batter evenly. Do not tap the cake pan on the counter to level out the batter. This will not only cause the cake to be dense but also cause a lot the fruit to settle to the bottom.
- Scatter the remaining diced pears on top of the cake batter evenly followed by the crumb topping prepared earlier.Be sure to add pears and the crumb topping all the way the edges of the pan. If the toppings are concentrated in the center the cake will sink in the middle.
- Bake the spiced pear crumb cake on the center rack of an oven at 325°F for 75 to 90 minutes until the cake springs back when pressed or until toothpick comes out clean from the center. Allow the cake to cool before removing it from the pan.
Make the Vanilla Glaze
- Add the powdered sugar, vanilla extract, water and lemon juice to a bowl and whisk to incorporate.145 grams powdered sugar, 2 tablespoon water, 1 tablespoon vanilla extract, 1 teaspoon lemon juice
- Add the melted butter and whisk again til smooth.1 tablespoon unsalted butter, melted
- If desired, add extra water, a little at a time (½ teaspoon increments), as desired to thin the glaze.
- Pour the glaze on top of your cooled spiced pear crumb cake and serve! You can also top with a dusting of powdered sugar in addition to or in lieu of the vanilla glaze.
- Due to the incorporation of fresh fruit, any leftovers should be stored at room temperature in a slightly breathable container (like wrapped in foil or tupperware with a loose lid) to avoid the fruit going bad. An airtight container would expedite spoilage
Nutrition
Notes
- If using an 8-inch cake pan, the pan should be at least 3-inches deep. Alternatively, you can use a standard 9-inch cake pan.
- Check out this post for a step-by-step tutorial on how to brown butter.