Recipe for Pear and Coffee Cake – the perfect accompaniment to tea or coffee
For the Crumble:
55g all purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
55g unsalted butter, cold
For the Cake:
55g unsalted butter, at room temperature
1 teaspoon vanilla
200g all purpose flour
½ tablespoon baking powder
½ teaspoon salt
½ cup milk
1 pear, peeled and sliced
½ cup cranberry orange jam (or jam of your choice)
Preheat the oven to 375F/190C. Prepare a 22 x 10cm pan with butter and flour.
Make the crumble by putting the 55g sugar, 55g flour, cinnamon, and 55g cold butter in a bowl. Pinch the butter between your fingers in the other ingredients. Break the butter up until it is pea sized. Mix everything with your hands until the mixture resembles crumbs. Set aside in the fridge.
In another bowl, mix together the butter and sugar until light and fluffy. Add the egg and mix in well. Add the vanilla and mix in well.
Add the flour, baking powder, and salt. Mix in until a thick batter begins to form.
Add the milk and mix in until evenly mixed in and the batter thins out.
Add the chopped pears and mix in well.
Pour the batter into the prepared pan. Spread the batter into the corners if necessary.
Add cranberry jam and swirl through the batter.
Bake the cake at 375F/190C for 45 to 50 minutes, or until the cake is set.
This recipe is provided by Chasing Delicious Food Blog.