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Crumble cakes have a rich history in baking, originating from the classic fruit crumbles that were popularized in the UK during the World War II era as a way to make use of seasonal fruits. Over time, these desserts evolved into various forms, including the beloved crumble cake, which combines the elements of a cake and a crisp topping. Their popularity can be attributed to their versatility and the comforting flavors they offer, making them a staple in many households.

Pear Hazelnut Crumble Cake

Indulge in the warm and inviting flavors of Pear Hazelnut Crumble Cake, a delightful dessert that brings comfort to any occasion. This cake features a moist base made from ripe pears paired with the rich nuttiness of hazelnuts, all topped with a crunchy crumble. Ideal for autumn gatherings, this recipe highlights seasonal ingredients and celebrates the joy of homemade treats. Experience the perfect balance of flavors and textures with every bite, making it a memorable addition to your dessert table.
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Ingredients
  

For the Cake:

2 large ripe pears, peeled and diced

1 cup all-purpose flour

1/2 cup ground hazelnuts

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

For the Hazelnut Crumble Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1/2 cup ground hazelnuts

1/4 teaspoon cinnamon

1/4 cup unsalted butter, melted

For Garnish:

Powdered sugar for dusting

Extra hazelnuts, chopped (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

    Prepare the Pears: In a medium bowl, toss the diced pears with a little lemon juice to prevent browning and set aside.

      Mix Dry Ingredients: In a separate bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, and salt. Set aside.

        Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined.

            Fold in Pears: Gently fold in the diced pears, distributing them evenly throughout the batter.

              Make the Crumble Topping: In a small bowl, combine the flour, brown sugar, ground hazelnuts, and cinnamon. Stir in the melted butter until crumbly.

                Assemble the Cake: Pour the cake batter into the prepared cake pan, spreading it out evenly. Sprinkle the hazelnut crumble topping over the batter, ensuring even coverage.

                  Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

                    Cool Down: Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely.

                      Serve: Once cooled, dust the top with powdered sugar and garnish with extra chopped hazelnuts if desired. Slice and enjoy!

                        Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 8-10