Very similar to my Apple Crumble Cake but made with pears. I do think the pear is a very underrated fruit and not used nearly enough.

I grated the pears for this cake just like for my Apple Crumble Cake.

I have added chopped hazelnuts to the crumble topping of this cake it adds a nice bit of texture and goes nicely with the nutella I added to the cake.

You will need:

• 350g Self Raising Flour
• 1tsp of Bicarbonate of Soda
• 140g Butter
• 170g Soft Dark Brown Sugar
• 1tsp ground Cinnamon
• 1tsp Ground Ginger
• 350g Grated Pear (already peeled and cored)
• 2 Eggs
• 100ml Milk
• 100g Nutella (or other chocolate nut spread)

Crumble Topping:

• 30g Butter
• 30g Soft Dark Brown Sugar
• 60g Plain Flour
• 30g Chopped Hazel Nuts

Method:

• Line a grease a 22cm round tin. (I use a spring form tin).
• Preheat the oven at 170degrees.

The Crumble Topping:

• Put all the crumble topping ingredients in a mixing bowl and mix until you get the classic crumble look.
• Put this to one side

The Cake:

• Rub the flour and Bicarbonate of soda with the butter until you get a mixture that resembles bread crumbs.
• Add the sugar, ginger and cinnamon and mix well.
• Gently stir in the grated pears until well distributed.
• Add the eggs and then the milk and the nutella.
• Pour the mixture into your prepared tin.
• Spread the crumble topping over the cake.
• Bake for 55 mins – 1hour 5mins or until cooked and golden on top.
• Leave to cool in the tin for 15-20mins, remove the sides of the tin and carefully lift the cake off the base.
• This is a very delicate cake and will not cope with over handling.

Perfect eaten on its own or with ice cream.