Pear and coriander crumble cake


5 people made this

About this recipe: Pear and coriander may sound an odd combination, but produces a tasty, moist sponge! Simple yet impressive.

bluelimoncello Somerset, England, UK

Serves: 8 

  • For the topping
  • 50g unsalted butter
  • 50g demerera sugar
  • 50g coriander seeds, crushed
  • 75g plain flour
  • For the cake
  • 175g butter
  • 150g demerera sugar
  • 3 medium eggs, beaten
  • 200g self-raising flour
  • 4 pears, peeled, cored and chopped
  • 1 tablespoon ground coriander

Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

  1. To make the crumble topping: rub the 50g butter, 50g demerara sugar, crushed coriander seeds and plain flour together.
  2. Preheat the oven to 180 C / Gas 4.
  3. To make the cake: beat the 175g butter and demerara sugar until light and fluffy. Gradually mix in the eggs, and then fold in the flour, pears and ground coriander.
  4. Pour mixture into a greased baking tin and sprinkle all crumble topping evenly on top.
  5. Bake in the preheated oven until a skewer inserted near the centre comes out clean. Serve with vanilla custard.

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Reviews (1)


This cake has an unusual but enjoyable flavor. It's moist and dense texture would make it the perfect breakfast treat with a hot cup of tea. I will definitely make this again. - 11 Mar 2012

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