Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Pear Crumble Sheet Cake
This is a delicious sheet cake which is more like a dessert that a cake.
No ratings yet
Print
Pin
Course:
Cake, Dessert
Cuisine:
Australian
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
10
Calories:
Author:
Julie
Ingredients
Cake Base
185
gm butter
grated zest from 1 lemon
2/3
cup
caster sugar
3
eggs
1
cup
SR flour
1/2
cup
custard powder
1/2
cup
milk
6
pear halves
Topping
200
gm walnuts
40
gm salted butter
2
Tbs
caster sugar
1
tsp
cinnamon
200
gm white chocolate bits
Instructions
Cake Base
Preheat oven to 170 degrees.
Line a baking tray with baking paper.
Cream butter and sugar until pale and creamy.
Add the eggs one at a time, beating in between each addition.
With the mixer on low add the lemon zest, then alternate between adding the flour, custard powder and milk.
Pour the batter into the prepared baking tray.
Place the pears on the batter in an attractive pattern.
Bake for 30 minutes or until a skewer comes out clean.
Topping
While the cake is cooking prepare the topping.
Melt butter in a saucepan over a low heat.
Add the cinnamon and nuts, stir until combined.
Add the sugar to the saucepan and stir until dissolved.
The topping will start to form sticky clumps.
Remove from the heat to cool slightly. Stir the nut mixture periodically to break up and large clumps.
Assembly
When the cake is cooked remove it from the oven.
Place 1/2 the white chocolate bits in the nut topping.
Quickly spread the nut topping over the hot cake.
Some of the chocolate will melt which helps bind the topping together and coat the cake.
Sprinkle the remaining chocolate bits onto the cake.
Leave the cake to cool.
Serve.