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    Pear crumble tea cake recipe

    The classic tea cake gets a fresh makeover from Thoroughly Nourished Life

    Crumble cakes are a hearty dessert just made for a winter’s evening cuddled up with a good book, or gathered around the table with friends. Thick slices of this spiced crumble cake make an excellent morning tea treat too.

    Ingredients

    For the crumble


    1 tablespoon white rice flour


    1 tablespoon brown rice flour


    1 tablespoon almond meal


    1/3 cup brown sugar


    1 teaspoon ground cinnamon


    30 grams butter, melted


    1/3 cup pecan halves


    For the cake


    90 grams white rice flour


    90 grams brown rice flour


    100 grams almond meal


    2 teaspoons baking powder


    ½ teaspoon salt


    1 teaspoon ground cinnamon


    ½ teaspoon ground ginger


    125 grams butter, softened


    ¾ cup brown sugar


    1 teaspoon vanilla extract


    2 eggs


    ½ cup buttermilk


    1 large pear, diced


    Method

    1. Preheat oven to 180°C. Grease the sides and bottom of a 9-inch cake pan. Line the bottom with a circle of baking paper to make removal easier.


    2. Make the crumble first: In a small bowl mix together white rice flour, brown rice flour, almond meal, cinnamon, and brown sugar. Mix in melted butter until large crumbs form. Mix pecan halves through the crumbs. Set aside until needed.


    3. In a medium bowl whisk together white rice flour, brown rice flour, almond meal, baking powder, salt, cinnamon, and ginger.


    4. In a large bowl beat softened butter, brown sugar, and vanilla extract until light and creamy. You can do this with a wooden spoon (work those muscles) or using a handheld mixer.


    5. Add eggs and beat until smooth.


    6. Add whisked flour in two lots, alternating with the buttermilk.


    7. Carefully fold the chopped pear into the batter.


    8. Spoon batter into prepared cake pan and smooth the top carefully. Sprinkle crumble mixture over the top.


    9. Place into oven and bake for 45-50 minutes or until a wooden skewer inserted into the middle comes out clean.


    10. Cool, slice and enjoy.


    Leftovers keep at room temperature in an airtight container for up to three days.


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