Apple and Pear Cinnamon Crumble Cake

There is nothing better then combining the most delicious fruits with cinnamon. Whenever I am asked, ‘What is your favourite dessert?’ I always respond with, ‘Anything with cinnamon’. For some reason I have such an addiction to cinnamon. I have it in my tea, coffee and really in anything I can possibly sprinkle it on. So I try my hardest to fit it in to all of my baking products. Cinnamon buns are insane and probably one of the most delicious creations EVER. However, cinnamon buns are so last year and crumble cakes are in! So put your buns to one side and get ready for this delicious recipe.



400g Tinned Pears Drained

400g Tinned Apples Drained

3 tsp Ground Cinnamon.


Sponge Ingredients;

200g Unsalted butter or Stalk

150g Plain Flour

200g Caster Sugar

50g Ground Almonds

3 Free range organic eggs

1 ½ Baking Powder


Crumble Ingredients;

100g Butter

70g Golden Caster Sugar

2 tsp Ground Cinnamon

140g Self Raising Flour



Pre-heat the oven to 180 Degrees Celsius, grease a cake tin with some butter or anti stick serum. Slice the apples and pears and place them into a bowl and add ½ the cinnamon and mix well, ensuring that you coat the fruit, set this aside.


For the Crumble: Place the butter into a bowl and add the flour. Using your fingertips, mush the butter and the flour together, keep going until the mixture closely resembles breadcrumbs. Add the rest of the cinnamon along with the sugar and mix well again until all the ingredients have incorporated well. Set this mixture aside, we will use it a bit later.


For the Cake; Place the butter into a bowl and mix well until the butter turns from a yellow colour to a pale cream/white colour, this means that the butter has been well aerated and this should take around 2-5 minutes of beating hard. Add the sugar and the eggs one by one, ensuring you mix well between each addition of the eggs. In a separate bowl, add the flour, baking powder and the ground almonds and mix well. Slowly add this dry mixture to the wet mixture, stirring well 1/3 at a time.


Once all the ingredients have been added, pour the mix into the cake tin and add the fruit on the top, pushing a few pieces down into the centre of the cake. Finally sprinkle the breadcrumbs onto the top of the mix and place in the centre of the oven and bake for 50 to 55 minutes. Once you can place a skewer into the centre of the cake and retrieve it clean, then the cake is done and you can take it out of the oven. Leave the cake in the baking tin for 10 minutes and then transfer onto a wire rack to cool.

I usually bake it during a dinner party so that it is warm and fresh once the meal has been eaten. This can be a delicious dessert, served warm with some vanilla cream or ice cream. I love to add some fresh summer fruits on the top which a sprig of mint.

Just divine… ENJOY! xxx

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