Ingredients
- Crumble
- 170 grams Rapadura Sugar
- 60 grams plain flour
- 65 grams Butter
- 150 grams pecan nuts
- Cake Batter
- 100 grams Butter
- 170 grams Rapadura Sugar
- 1/4 tsp Vanilla Paste
- 2 eggs
- 200 grams sour cream
- 100 grams plain flour
- 110 grams Self Raising Flour
- 825 grams Tin Pears, Well drained & Diced
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I'm cooking this todayRecipe's preparation
Crumble
Weigh in Rapadura sugar, flour and butter into the Thermomix bowl. Mix 10 seconds, speed 5.
Weigh in pecans and chop, lid close, 3 times, 1 second, turbo.
Cake Batter
Weigh in butter, rapadura sugar and vanilla and beat speed 4, 30 seconds. Scrap the mixture down off the sides of the bowl.
Add eggs mix speed 4, 10 seconds. The mixture should look a little curdled
Add sour cream, mix speed 4, 10 seconds.
Add flours and mix until the batter is smooth, speed 4, 3 seconds, scrap down the sides of the bowl and then mix speed 4, 3 seconds.
Pour half of the cake batter into a line cake tin and smooth it out.
Sprinkle one third of the crumble over the top of the cake batter.
The next layer will be the drained, diced pear.
Carefully spread the remaining cake batter over the pear.
Finally sprinkle the crumble over the batter.
Place in a pre-heated oven on 180 degrees for 1 hour and 20 minutes. It should appear golden. If it starts to burn, place foil over the top of the tin.
(Recipe adapted from Exclusively Foods)
Tip
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I've made this cake a few times now, but I use a large rectangular tin, and just spread the cake batter in the bottom, cover with diced fresh pears and some frozen blueberries, and then sprinkle the crumble over the top. Easy and yummy. Have successfully substituted oats for the pecans to cater for nut allergy.
Thanks for sharing. I made extra large muffin style cakes which I've just pulled out of the oven and am very excited to try.
This cake is so delicious! I made it for a colleagues birthday and everybody commented on how lovely the cake was. I am just about to make it for a 2nd time.
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