Moist pear cake with aromatic rosemary and golden honey, topped with crispy hazelnut crumble. Warm winter spices and buttery texture make this cake perfect for cold days.
Instructions
Preheat oven to 180°C (160°C fan). Grease a 26cm round springform pan and line with parchment paper. Peel and core pears, slice into thin wedges. Sprinkle with cinnamon and set aside.
In a large bowl, cream room temperature butter with sugar and honey until light and fluffy. Add eggs one at a time, beating well after each addition. Finely chop rosemary and mix in.
In a separate bowl, whisk together flour, baking powder and salt. Alternately fold into butter mixture with milk, beginning and ending with flour mixture. Mix just until combined.
Pour batter into prepared pan and smooth surface. Arrange spiced pear wedges in a fan pattern on top of batter and gently press in.
In a bowl, combine chopped hazelnuts, flour and brown sugar. Add cold butter cubes and honey, then rub with fingertips to form coarse crumbs.
Bake cake without crumble for 40 minutes. Then sprinkle hazelnut crumble evenly over cake and bake for another 15 minutes until crumble is golden brown.
Let cake cool in pan for 15 minutes, then carefully remove from pan. Cool completely on a wire rack before slicing.
Ingredients
- 200g butter (room temperature) 200 g
- 150g sugar 150 g
- 80g liquid honey 80 g
- 3 medium eggs 3 Stück
- 250g plain flour 250 g
- 2 tsp baking powder 2 TL
- 1 pinch salt 1 Prise
- 150ml milk 150 ml
- 2 tbsp fresh rosemary (finely chopped) 2 EL
- 4 pears (peeled and sliced) 4 Stück
- 1 tsp cinnamon 1 TL
- 100g hazelnuts (roughly chopped) 100 g
- 80g plain flour (for crumble) 80 g
- 60g brown sugar 60 g
- 50g cold butter (cubed) 50 g
- 2 tbsp honey (for crumble) 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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