Autumn pear streusel cake
serves
12
"The Mornington Peninsula has a long history of growing magnificent apples and pears, so in autumn, it makes perfect sense to eat a cake that celebrates some of the new season local fruits.” – Sophie O'Neil, director of Torello Farm. Recipe by Sophie O’Neil & Fiona Hammond. You'll need a a 24cm springform cake pan for this recipe.
Ingredients (9)
- 1⅔ cups (250g) self-raising flour
- ⅓ cup (75g) caster sugar
- 150g unsalted butter, chilled, chopped
- 1 large egg, at room temperature
- 5 (850g total) firm, ripe beurre bosc pears, peeled, cored, each cut into 6 wedges
- Creme fraiche, to serve
Streusel topping
- 1 cup (150g) plain flour
- 100g brown sugar
- 100g unsalted butter, chilled, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the flour, sugar, butter and a pinch of fine salt in a food processor and whiz until mixture forms loose clumps. Add the egg and pulse until dough just comes together. Turn dough onto a board and divide into one-third and two-third portions. Form both portions into balls and cover with plastic wrap. Chill for 25 minutes.
-
2.Preheat oven to 200°C/180°C fan-forced. Grease a 24cm springform cake pan.
-
3.On a lightly floured benchtop, roll the larger ball out to a 24cm circle. Line base of prepared pan with the pastry circle. Press remaining smaller dough portion around side of pan so it comes 4-5cm up the sides (the pastry is very forgiving; if it breaks, just press it back together). Arrange pear wedges, cut-side down, in a circular pattern around base of pan.
-
4.To make the streusel topping, place the flour, sugar, butter and ½ tsp fine salt in a large bowl. Using your fingers, rub together until chunky crumbs. Sprinkle over pears and bake for 40 minutes, or until golden brown on top. Cool cake in pan until warm or room temperature. Serve with creme fraiche.
Recipe Notes
"You’ll need a 24cm springform cake pan."
Reviews
Join the conversation
Log in Register