Only 4 sleeps until Christmas!
We’ve had our first light dusting of snow here, and everything looks so festive and lovely! There’s a bit more snow in the forecast and I have my fingers crossed tightly so we might have a white Christmas!
I’ve finished work for the year and now can really focus on soaking up the holidays, spend time with family, and read a few books. There’s really nothing better than lazy days spent relaxing by the Christmas tree, listening to my favourite Dean Martin carols.
If you’re still in need of a sweet addition to your Christmas brunch menu – or to your holiday dessert table – this Spiced Pear Crumble Cake would be welcome!
Pears are a lovely alternative to apples, and when pears are paired (ha!) with warm cinnamon and an oatmeal brown sugar crumble topping, you get this yummy-in-your-tummy soft snack cake, perfect for brunch!
The great thing about snack cakes is that they are not overly sweet – more like a big muffin – and so you don’t have to feel guilty about eating it for breakfast.
Although I wouldn’t blame you if you did eat cake for breakfast.
I don’t know about you, but I’ll be diving into the sweets before I set some lofty new years resolutions. (Thinking about trying sugar-free January! Am I crazy?!)
Happy Holidays to you and all your loved ones!
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup milk
- 2 cups of pear, cored, and diced (peel may be left on)
- First, assemble the crumb topping. In a medium size bowl, stir together the rolled oats, brown sugar, flour, and cinnamon. Cut in the butter with a pastry cutter or two knives until the mixture is crumbly and resembles bread crumbs. Set the crumb topping aside.
- Preheat your oven to 375 F.
- Grease a 8x8" or 9x9" square or round cake pan and lightly sprinkle with flour. (In the photos I've used two smaller round cake pans.)
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla.
- In a medium size bowl, stir together the flour and baking powder, cinnamon, and nutmeg.
- Measure out the milk.
- To the large bowl of wet ingredients, add ⅓ of the dry ingredients, and mix until just moistened. Then add ½ of the milk and mix until incorporated. Again, add ⅓ of the dry, ½ the milk, and the last ⅓ of the dry, mixing between each step. The batter will be very thick.
- Gently fold in the pear.
- Pour the batter into the prepared pan, smoothing it flat. Sprinkle the crumb topping evenly over the cake.
- Bake cake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in the pan, then serve.