Pear Cake with Hazelnut Crumble

How to prepare pear cake with hazelnut crumble

1. Cream the butter with the sugar until smooth (about 2-3 minutes).
2. Add the beaten eggs slowly and gradually while continuing to mix. Don't add them all at once, as there's a risk the butter will curdle.
3. Add the sour cream and mix until combined.
4. Add the flour mixed with the baking powder and ground hazelnuts and stir with a whisk just until combined.
5. Pour the mixture into an 18 cm diameter round pan (with removable sides; with parchment paper on the bottom). Level with the back of a spoon.
7. Scatter pear pieces (about 1.5 cm; sprinkled with a little lemon juice to prevent oxidation) over the entire surface and press them lightly into the batter with the back of a spoon, just enough to fix them well - they shouldn't sink completely into the batter.
8. For the crumble, briefly pulse the hazelnuts in a food processor (until chopped but not ground to powder). Add the butter cut into pieces, sugar, and flour. Pulse again briefly just until the mixture resembles breadcrumbs.
9. Sprinkle the "breadcrumbs" over the pears. Level.
10. Bake the pear cake at 170°C for approximately 60-65 minutes. Let it cool, then it can be sliced into 8 (with a serrated knife, like a bread knife).

Print