(This cake is too sticky, but tastes great)
4 pears, peeled
100g soft light brown sugar
4 tbsp milk
200g plain flour
2 tsp baking powder
2 tbsp clear honey, plus extra to drizzle
2 tsp ground cinnamon (I do not like cinnamon flavor so I added a pinch)
2 egg whites
1. Grease and line the base of a 20 cm/ 8 inch cake tin
2. Put 1 pear in a food processor with 2 tablespoons of water and blend until almost smooth. Transfer to a mixing bowl.
3. Sieve in the flour and baking powder. Beat in the sugar, milk, honey and cinnamon and mix well.
4. Chop all but one of the remaining pears and add to the mixture.
5. Whisk the egg whites until stiff peaks form and gently fold into the mixture until fully incorporated.
6. Slice the remaining pear and arrange in a fan pattern on the base of the tin.
7. Spoon the cake mixture into the tin and cook in a preheated oven 300 degreeF for 1.5 hour or until cooked through.
8. Remove the cake from the oven and leave to cook in the tin for 10 minutes.
9. Turn the cake out on to a wire cooling rack and drizzle with honey, leave to cool completely then cut into slices to serve.
Ingredients
Cake:
• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (I do not like cinnamon at all, I always feel that it overtakes all other flavors. I added a pinch of cinnamon in my recipe, you can add it if you like)
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples
Crumble Topping:
• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water
Directions
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
2.In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each.
3.In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
4.To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
5.To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
