Pear crumble Cake


12 Portions



Prep. time

15 minutes

Cooking time

60-70 minutes

If you want to try a nice cake with yummy layers, easy to prepare and perfect to eat for dessert or coffee/tea time: this is the cake for you! I’d say it’s a classic in many cultures but I added this extra “Vale touch” to make it a bit more special. Please give this recipe a try and let me know if you like it as much as I do.


For the dough:

  • 300 g flour
  • 100 g butter (in cubes)
  • 100 g sugar
  • 16 g baking powder
  • 1 egg

For the pear puree:

  • 2-3 pears (600 g approx.)
  • 4-5 tbsp brown sugar
  • 2 cinnamon sticks
  • 6 cloves

For the lemon pastry cream:

  • 400 ml milk (or 200 ml cream + 200 ml water)
  • Lemon skin from 1 lemon (big pieces)
  • 100 g sugar
  • 3 egg yolks
  • 40 g corn starch

For the pear juice sauce:

  • 200 ml pear juice (from the pear puree)
  • 2 tsp corn starch


For the dough:

  1. Mix with your hands, hand mixer or cooking machine the flour, sugar, baking powder and butter on a bowl.
  2. Add the egg and keep mixing until you get crumbles.
  3. Put the bowl on the fridge for 30 minutes approx.
  4. Meanwhile prepare your pear puree and pastry cream.
  5. Preheat the oven at 180°C. Prepare your mould (⌀28) with butter and flour so that the cake doesn’t stick.
  6. Add 2/3 of your crumbles to the mould. Use a spoon or your hands to press the crumbles together until you get a smooth surface.
  7. Once your pear puree and pastry cream are ready, add them over the pressed crumbles. First a layer of the pear puree and then the layer of the pastry cream. At the end, add the last part of your crumbles covering the pastry cream.

  1. Bake for approx. 40 minutes at 180°C.

For your pear puree:

  1. Wash and peel the pears. Cut the pears in four pieces each, remove the seeds.
  2. Put 500-600 ml water on a pot. Add the pear pieces, sugar, cinnamon and cloves. Cook on a low temperature for approx. 10-15 minutes. Poke the pear with a fork, they should be soft inside.
  3. Split the pear pieces from the juice. Use now a hand blender or a food processor to blend the pears until you get a smooth puree.
  4. *Don’t throw away the juice. You can make a hot sauce to serve your cake and the rest drink it as normal juice with some water.

For the lemon pastry cream:

  1. Put the milk to boil with the lemon skin on a low temperature until it boils (5 minutes approx.).
  2. Mix on a bowl the egg yolks and the sugar with the help of a whisk, until they are well mixed together. Add the corn starch and stir again.
  3. Take out the lemon skin from the milk. Now add the boiled milk slowly into the bowl (with the egg, sugar, corn starch mixture) stirring constantly.
  4. Now put the milk back into the pot and cook for about 2 minutes on a low temperature whisking vigorously, until the cream thickens.

For the hot pear sauce:

  1. Make sure to take out the cloves and cinnamon sticks from the juice, using a sieve.
  2. You will get approx. 500 ml of juice. You need 200 ml to make a sauce to put over 6 portions of the cake approx.
  3. Add the 200 ml of juice to a non-stick pan, add the corn starch and stir. Cook it for approx. 3-5 minutes.
  4. Serve hot.

Take the cake out of the oven. Let it rest for 5 minutes. Take it out of the mould. Let it cool down.

Serve a piece alone or with the hot sauce. Perfect together with a coffee, hot cocoa/chocolate or tea.

*You can also use apples instead of pears.


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