Give your traditional crumble a twist by adding cinnamon and pear in this cake recipe. Serve with lashings of custard for a delicious winter dessert
- For the cake:
- ½ x 385g can sliced apples, drained
- ½ x 410g can pear quarters, drained
- 180g caster sugar
- 180g butter
- 150g self raising flour
- 50g ground almonds
- 3 eggs
- 1-2 tbsp milk
- For the crumble:
- 60g caster sugar
- 90g butter
- 120g self raising flour
- 2 tsp cinnamon
- To serve:
- 1 x 425g can custard
Preheat the oven 180C/ 350F/Gas4.
Grease and line the base of a 23cm round, deep cake tin.
Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.
Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
Add the remaining cinnamon and sugar; mix well and set aside.
Beat the butter and sugar in a large bowl until pale.
Add the remaining ingredients and beat until combined.
Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.
Bake for 50-55 minutes in the middle of the oven until firm and golden.
Cool in the tin before transferring to a wire rack.