Pear Whole Wheat Crumb Cake

This cake will wow your taste buds, and impress your guests. It is so easy and spectacular that I insist that you flag it right now! Do not be daunted by all of the instructions and ingredients. I promise you that it is simple and straight forward.

 Ingredients:  Topping 1/2 cup unsalted butter at room temperature 1/2 cup + 2 tbsp almond flour 1/4 cup + 2 tbsp rolled oats 1/4 cup granulated sugar 1/4 cup whole wheat flour 3 tbsp toasted wheat germ 2 tbsp brown sugar 1/4 tsp kosher salt 1/4 cup sliced almonds  Cake:  3/4 cup unsalted butter, cubed, at room temperature 1 cup granulated sugar 2 tbsp brown sugar 3/4 tsp kosher salt 1 tbsp vanilla extract 2 eggs 1 1/4 cups all purpose flour 3/4 cup toasted wheat germ 1/4 cup almond flour 3 tbsp rye flour* 2 tsp baking powder 1/2 tsp baking soda 1 cup whole plain yogurt zest of 1 orange, fruit reserved 3 pears peeled and thickly sliced * I could not find rye flour so I substituted quinoa flour.  Instructions:  1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.  2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan.   3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!  4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.  5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.   This is best served the day it's made, but freezes well. .  Taken from The Huckleberry Recipe Book     

Ingredients:

Topping
1/2 cup unsalted butter at room temperature
1/2 cup + 2 tbsp almond flour
1/4 cup + 2 tbsp rolled oats
1/4 cup granulated sugar
1/4 cup whole wheat flour
3 tbsp toasted wheat germ
2 tbsp brown sugar
1/4 tsp kosher salt
1/4 cup sliced almonds

Cake:

3/4 cup unsalted butter, cubed, at room temperature
1 cup granulated sugar
2 tbsp brown sugar
3/4 tsp kosher salt
1 tbsp vanilla extract
2 eggs
1 1/4 cups all purpose flour
3/4 cup toasted wheat germ
1/4 cup almond flour
3 tbsp rye flour*
2 tsp baking powder
1/2 tsp baking soda
1 cup whole plain yogurt
zest of 1 orange, fruit reserved
3 pears peeled and thickly sliced
* I could not find rye flour so I substituted quinoa flour.

Instructions:

1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan. 

3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!

4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.

5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. 

This is best served the day it's made, but freezes well. .

Taken from The Huckleberry Recipe Book
 

 

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