I bought pears from cost and of course there were a ton starting to turn mushy so baking them was the obvious choice! this cake was delicious. the original recipe also had a glaze for the top, but it was just fine without it! yum!
Pear Gingerbread Crumb Cake
adapted from theviewfromgreatisland
WHAT YOU WILL NEED
- 4 ripe but still firm pears, any variety, peeled and rough chopped
- 1/2 tsp cinnamon
- juice of 1/2 lemon
- 2 sticks (1/2 lb) unsalted butter at room temperature
- 2/3 cup dark brown sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp allspice
- 2 cups all purpose flour
- 1/2 cup chopped pecans (measure after chopping)
- Set the oven to 350F
- Toss the pear chunks with the cinnamon and lemon juice and set aside.
- Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
- Add in the flour and mix until just combined, the dough will be crumbly.
- Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don’t pack it down too forcefully.
- Spread the pears out evenly over the dough.
- Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don’t worry if some of the pear shows through.
- Bake for about 45 minutes until lightly browned.
- Cool for a few minutes before releasing the springform pan, and then let the cake cool further.