Apple-Pear Crumb Cake
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
Apple-Pear Crumb Cake is a lovely aromatic spice cake with shredded apples, roasted pears, and streusel topping.
Crumble Topping:
  • 1½ 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
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • ½ cup white sugar
  • ½ cup brown sugar, lightly packed
  • 2 large eggs
  • ¼ 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, or you can substitute canned pears)
  • Butter, for greasing the pan
  • Flour, for flouring the pan
  • Powdered sugar, for dusting the top (optional)
  1. Use a fork to cut together all ingredients for crumble topping in a large bowl (the mixture will look like large crumbs); set aside.
  2. For the cake, preheat oven to 350F; butter and flour a 9-inch springform pan.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  4. In a large bowl, beat together the butter and sugars; beat in the eggs until light and fluffy. Beat in the milk and vanilla.
  5. Gradually stir the dry ingredients into the wet, and then fold in the shredded apple, being careful not to over-mix.
  6. Spread ⅔ 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 ¼ inch. Spread the remaining ⅓ of the batter evenly on the top of the pears. Sprinkle on the crumble topping.
  7. Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Cool completely, and then dust with powdered sugar (if using) and serve.
Recipe by An Edible Mosaicâ„¢ at