Pear Hazelnut Crumble Cake

Crumble cakes have become a beloved favorite among dessert enthusiasts, celebrated for their comforting textures and versatile flavors. These delightful confections combine the richness of cake with a crumbly topping, offering a perfect balance of sweetness and crunch. One standout recipe that embodies this delightful trend is the Pear Hazelnut Crumble Cake. This cake not only showcases the aromatic sweetness of ripe pears but also incorporates the nutty richness of hazelnuts, creating a dessert that is both sophisticated and satisfying.

Discover the irresistible Pear Hazelnut Crumble Cake, a perfect blend of juicy pears and crunchy hazelnuts. This delightful dessert features a soft, moist cake topped with a nutty crumble, making it an ideal treat for cozy family gatherings or festive celebrations. With the natural sweetness of seasonal pears and the richness of hazelnuts, this cake not only tantalizes the palate but brings health benefits too. Try it for a delicious, guilt-free indulgence that's sure to impress your guests!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

2 cups ripe pears, peeled, cored, and sliced

For the Hazelnut Crumble:

½ cup hazelnuts, finely chopped

¾ cup rolled oats

½ cup brown sugar

½ cup all-purpose flour

¼ cup unsalted butter, melted

½ teaspoon ground cinnamon

Additional:

Powdered sugar, for dusting

Instructions

Preheat Oven: Set your oven temperature to 350°F (175°C). Lightly grease and flour a 9-inch springform pan, or alternatively, line it with parchment paper for easy release.

Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set the bowl aside for later use.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, roughly 4 to 5 minutes.

Add Eggs and Vanilla: Incorporate the eggs into the creamed mixture one at a time, ensuring each egg is fully mixed in before adding the next. Pour in the vanilla extract and stir until well combined.

Combine Sour Cream and Dry Ingredients: Mix the sour cream into the batter until smooth. Gradually fold in the pre-prepared dry flour mixture, stirring gently until just combined—take care not to overmix for the best texture.

Incorporate Pears: With a spatula, carefully fold in the sliced pears, ensuring they are evenly distributed throughout the batter.

Prepare Hazelnut Crumble: In a separate bowl, mix together the finely chopped hazelnuts, rolled oats, brown sugar, flour, melted butter, and ground cinnamon. Stir until the mixture becomes crumbly and thoroughly combined.

Assemble the Cake: Pour the cake batter into the prepared springform pan and use a spatula to smooth the top. Evenly distribute the hazelnut crumble mixture over the batter, aiming for an even layer.

Bake: Place the cake in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The crumble topping should turn a lovely golden brown.

Cool and Serve: Once baked, allow the cake to cool in the pan for approximately 10 minutes before carefully removing it. Transfer the cake to a wire rack to cool completely. Just before serving, lightly dust the top with powdered sugar for an elegant finish.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10

- Presentation Tips: Slice the cake into wedges and serve on decorative dessert plates. Consider garnishing each slice with a slice of pear or a sprinkle of chopped hazelnuts for an appealing touch.