Apple-Pear Crumb Cake

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Before I tell you about this cake, I want to give a huge, heartfelt thank-you to all of you who commented on my last post…your kind thoughts and words of encouragement meant the world to me.  Thank you for your support and for reading my blog!  XOXO, Faith

And now for the cake…I have found my ultimate autumn cake.  (Which, oddly enough, does not contain pumpkin…I know, I’m a little surprised too!)  And if you’re a fan of New York-style crumb cake (you know, the coffee cake with the mile-high layer of streusel on top), this will likely be one of your favorites as well.

Shredded apple is stirred into a spiced batter; roasted pears form the middle layer, and the whole thing is topped with streusel.  A little bit of crème anglaise poured on top would be divine…but that really is gilding the lily.  ;)

Now, I’m not saying this is a low-fat cake or anything, since it does have its fair share of butter and sugar…but it does have whole wheat flour, a pound of apples, and four whole pears, which has to count for something, right?  Make it for a special occasion…or if the occasion you’re making it for is just a Wednesday night, save a slice for yourself and pack the rest up to send to work with your hubby.  ;)

Apple-Pear Crumb Cake

Serves 10 to 12

Crumble Topping:

1 1/2 sticks (3/4 cup) unsalted butter, slightly softened

1 cup brown sugar, lightly packed

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

Cake:

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, room temperature

1/2 cup white sugar

1/2 cup brown sugar, lightly packed

2 large eggs

1/4 cup milk

1 teaspoon pure vanilla extract

1 lb apples, peeled, cored, and shredded

4 roasted pears (with their syrupy juices), diced (from this recipe)

Other:

Butter, for greasing the pan

Flour, for flouring the pan

Powdered sugar, for dusting the top (optional)

For the crumble top:  Use a fork to cut together all ingredients for crumble topping in a large bowl (the mixture will look like large crumbs); set aside.

For the cake:  Preheat oven to 350F; butter and flour a 9-inch springform pan.

In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

In a large bowl, beat together the butter and sugars; then beat in the eggs until light and fluffy.  Beat in the milk and vanilla.  Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.

Spread 2/3 of the batter in an even layer in the bottom of the prepared pan.  Add the pears and spread in an even layer, leaving a rim along the outside of about 1/4 inch.  Spread the remaining 1/3 of the batter evenly on the top of the pears.  Sprinkle on the crumble topping.

Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes.  Cool completely, then dust with powdered sugar (if using) and serve.



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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