Pear and coriander crumble cake

    1 hour 40 min

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

    Somerset, England, UK
    17 people made this

    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 in English (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