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A slice of pear and prune crumble cake on a plate covered with custard. Tried & Tested

Pear and prune cake

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Pear and prune crumble cake as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:1
  • Skill level:easy

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Ingredients

For the sponge

  • 100g 3½ oz Butter (unsalted)
  • 100g 3½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 200g 7⅛ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 2tsp 2tsp Cinnamon
  • 2tsp 2tsp Baking powder
  • 2tsp 2tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • 4 4 Pear(s) medium size
  • 250g 8⅞ oz Prunes

For the crumble topping

  • 125g 4½ oz Plain white flour (we like Allinson) Plain white flour
  • 50g 1⅞ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 50g 1⅞ oz Butter (unsalted)
  • 1tsp 1tsp Cinnamon
  • 50g 1⅞ oz Porridge oats rolled

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre heat oven to 180°C (fan 160°C, gas mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper.

  2. Classic mode Step 2

    For the sponge; cream the butter and caster sugar together in a large bowl until light and fluffy, using a mixer on medium-high speed.

    Ingredients for this step

  3. Classic mode Step 3

    Add the eggs, one at a time, still beating until all incorporated. Sift in the flour, cinnamon and baking powder and fold gently using a large metal spoon.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 200g 7⅛ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 2tsp 2tsp Cinnamon
    • 2tsp 2tsp Baking powder
  4. Classic mode Step 4

    Fold in the vanilla extract and add the prunes. Peel and roughly chop the pears into chunks before adding to the mixture.

    Ingredients for this step

    • 2tsp 2tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
    • 250g 8⅞ oz Prunes
    • 4 4 Pear(s) medium size
  5. Classic mode Step 5

    For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture.

    Ingredients for this step

    • 50g 1⅞ oz Porridge oats rolled
    • 125g 4½ oz Plain white flour (we like Allinson) Plain white flour
    • 50g 1⅞ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 50g 1⅞ oz Butter (unsalted)
    • 1tsp 1tsp Cinnamon
  6. Classic mode Step 6

    Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Serve with custard