Pear and Pecan Crumble Cake

I had an entire bag of pears that were going bad. I bought them with the intent of having a different type of fruit than our usual, weekly options. But, it seemed they got tucked into the corner and no one ate any! I, personally, only like fruit before it ripens so for me, these pears were a no go. The solution, obviously I needed to bake with them!

I decided to make this Pear and Pecan Crumble cake. It is a very light cake. A thin layer of cake, topped with pears and a pecan crumble. The perfect dessert after a large meal.

Hopefully you have some pears going bad in your fridge because this cake is worth gossiping about!

Pear and Pecan Crumble Cake

Yield: 8-10 servings

INGREDIENTS:
Cake Batter
1/4 cup butter, melted
1/3 cup sugar
1 egg
1/4 cup milk
1/4 cup sour cream
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
Salt, pinch
Pears
3-4 ripe pears, thinly sliced
Crumble
1/4 cup flour
1/4 cup brown sugar
2 tbsp butter, cold and cubed
1/4 tsp cinnamon
1/4 cup pecans

DIRECTIONS:
1. In a small food processor, place all the crumble ingredients, pulse until just combined but not too chopped. Set aside in a small bowl.
2. In a separate bowl, place your sliced pears. Set aside.
3. In a stand mixer, using the paddle attachment, mix together butter and sugar until combined. Add in egg, milk, sour cream and vanilla. Mix until combined. Add in flour, baking powder and salt. Mix until combined.
4. In a 8 or 9 inch round pan, greased and lined with parchment paper, pour in the cake batter.
5. Pour the sliced pears and juices on top of the batter.
6. Top the pears with the pecan crumble.
7. Bake at 350 degrees for 40-45 minutes or until the cake is cooked through. Enjoy!

**Note: If you don’t have a food processor, you can mix crumble with a fork, just make sure your pecans are chopped finely.