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    Pear & pecan streusel cake

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    *mandatory

    Pear & pecan streusel cake

    • Preparation time: 35 minutes + cooling
    • Cooking time: 1 hours
    • Total time: 1hour 35 minutes + cooling

    Serves: 10

    Ingredients

    125g Président Unsalted Butter, softened, plus extra for greasing
    125g light brown soft sugar
    2 British Blacktail Free Range Medium Eggs
    125g plain flour
    50g ground almonds
    1 tsp baking powder
    1 tsp ground cinnamon
    Crème fraîche, to serve

    For the brown butter pears
    20g Président Unsalted Butter
    1 tbsp light brown soft sugar
    400g conference pears (about 2 large or 3 small), peeled, cored and cut into thin wedges


    For the pecan streusel topping
    100g plain flour
    75g granulated sugar
    75g Président Unsalted 
    Butter, chilled and cut into small cubes
    50g pecans, roughly chopped

    Method

    1. Preheat the oven to 180ºC, gas mark 4; grease and line a 20cm deep, loose-bottomed cake tin. To prepare the pears, heat the 20g butter in a non-stick frying pan over a medium heat. Cook, swirling occasionally, until the foaming subsides and it starts to smell nutty and turn golden. Add the sugar and pears and cook gently for 2-3 minutes,
    turning in the butter from time to time. Set aside to cool.

    2. For the streusel topping, put the flour, sugar, butter and a pinch of salt in a bowl and rub together with your fingertips until you have a clumpy mixture. Stir in the pecans.

    3. For the cake, use electric beaters to beat the butter and sugar for 2 minutes until pale and fluffy. Beat in the eggs, one at a time, then beat in the dry ingredients until just combined. Tip into the base of the lined cake tin and even the surface with the back of a spoon.

    4. Arrange the pears on top and evenly scatter over the streusel topping. Bake for 45-55 minutes until golden, risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. Cut into slices to serve, with a spoonful of crème fraîche on top.

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    Cook’s tip
    This cake is just as good made with apples instead of pears – or you could try a mixture of both.

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