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Member recipe

Pear and Cinnamon Crumble Cake

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Cooking time

Prep: 30 minutes Cook: 45 minutes

Skill level



Serves 12

An easy autumn recipe that can be served as a tea time treat with a cup of tea or as a dessert with ice cream, cream or custard. Try using apples instead of pears if you prefer.

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For the cake

  • 175g butter (unsalted)
  • 60g light brown sugar
  • 120g caster sugar
  • 3 large eggs (beaten)
  • 180g self-raising flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 3 or 4 pears (peeled, cored and chopped)

For the topping

  • 50g butter
  • 50g demerara or granulated sugar
  • 100g plain flour
  • 1tsp cinnamon
  • 50g porridge oats

For the decoration

  • 50g caster sugar
  • 50g demerara or granulated sugar
  • 40g butter
  • 1 pear (peeled, cored and sliced)


  1. To make the cake, beat together the butter and sugars until light and fluffy.

  2. Mix in the eggs a little at a time. Then add the self-raising flour, mixed spice and cinnamon, folding in gently.

  3. Fold in the chopped pears making sure they are evenly distributed throughout the mixture. Then put in a greased and lined 9" round tin.

  4. To make the topping, rub together the butter, sugar, flour, cinnamon and porridge oats using your hands until the mixture resembles breadcrumbs.

  5. Sprinkle the topping over the cake mixture evenly, ensuring there are no gaps. Place in the oven (170C fan oven) for 40-45 minutes or until a knife pulls out clean.

  6. Meanwhile to make the decoration, heat the sugars and butter in a shallow pan until caramel. Add the sliced pear and cook until the pear is soft. Remove the pears from the caramel and leave to cool.

  7. Once the cake is cool, add the sliced pears. Serve the cake warm or cold. This cake also freezes well for up to 1 month.

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