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Pear & pecan streusel cake
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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
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.
This cake is just as good made with apples instead of pears – or you could try a mixture of both.
Typical values per serving:
(with 15g crème fraîche) Vegetarian
This recipe was first published in September 2021.