Pear Crumb Cake
Chef Matthew Granados
Fullerton School District
Crumb cakes are one of the ultimate comfort desserts. This recipe, created by chef Matthew Granados of Fullerton School District, can be baked with pantry staples that are in season all year round. Canned pears sub for the fresh variety, and the topping is a simple combo of flour, brown sugar, cinnamon and butter. The cake can easily be cut into squares for a dessert or snack to go.
4 1/2 cups all-purpose flour
1 1/3 cups light brown sugar, packed
1 1/3 cups granulated sugar
4 tsp. ground cinnamon
1 tsp. salt
2 cups unsalted butter, melted
4 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
4 tsp. pure vanilla extract1 cup milk
1 cup sour cream
4 cups canned pears in juice, drained and diced
1. For crumble topping, measure flour, sugars, cinnamon and salt into large bowl. Pour the melted butter over top; stir with a fork until irregular-sized clumps form. Set aside.
2. Preheat oven to 300 F. Lightly grease a 2-inch deep full hotel pan with butter and set aside.
3. For cake, into large bowl, sift the flour, baking powder, baking soda andsalt; set aside.
4. In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until smooth, about 2 minutes. Add eggs, one at a time, mixing after each addition until fully incorporated, and scraping down sides of bowl with a spatula after each egg. Beat in vanilla.
5. Alternately add flour mixture with milk and sour cream in three additions, ending with flour mixture. Fold in pears.
6. Pour batter from mixing bowl into prepared pan; top with crumble mixture. Bake in middle of oven for 35 to 45 minutes, or until golden brown and set in center.
7. Remove from oven and cool slightly before cutting into 3-inch squares.
Photo courtesy of Northwest Canned Pears