Pear Whole-Wheat Crumb Cake From 'Huckleberry'

Name: Pear Whole-Wheat Crumb Cake From 'Huckleberry'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup/110 g unsalted butter, at room temperature; 1/2 cup + 2 tablespoons/55 g almond flour; 1/4 cup + 2 tablespoons/20 g rolled oats; 1/4 cup/50 g granulated sugar; 1/4 cup/30 g whole-wheat flour; 3 tablespoons all-purpose flour; 2 tablespoons wheat germ, toasted; 2 tablespoons brown sugar; 1/4 teaspoon kosher salt; 1/4 cup/20 g sliced almonds; 3/4 cup/170 g unsalted butter, cubed, at room temperature; 1 cup/200 g granulated sugar; 2 tablespoons brown sugar; 3/4 teaspoon kosher salt; 1 tablespoon vanilla extract; 2 eggs; 1 1/4 cups/160 g all-purpose flour; 3/4 cup/55 g wheat germ, toasted; 1/4 cup/25 g almond flour; 3 tablespoons rye flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup/240 ml whole plain yogurt; Zest of 1 orange, fruit reserved; 3 pears, peeled and thickly sliced

Servings: persons

1/2 cup/110 g unsalted butter, at room temperature
1/2 cup + 2 tablespoons/55 g almond flour
1/4 cup + 2 tablespoons/20 g rolled oats
1/4 cup/50 g granulated sugar
1/4 cup/30 g whole-wheat flour
3 tablespoons all-purpose flour
2 tablespoons wheat germ, toasted
2 tablespoons brown sugar
1/4 teaspoon kosher salt
1/4 cup/20 g sliced almonds
3/4 cup/170 g unsalted butter, cubed, at room temperature
1 cup/200 g granulated sugar
2 tablespoons brown sugar
3/4 teaspoon kosher salt
1 tablespoon vanilla extract
2 eggs
1 1/4 cups/160 g all-purpose flour
3/4 cup/55 g wheat germ, toasted
1/4 cup/25 g almond flour
3 tablespoons rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/240 ml whole plain yogurt
Zest of 1 orange, fruit reserved
3 pears, peeled and thickly sliced

1
To make the topping: In a bowl, combine the butter, almond flour, oats, granulated sugar, whole-wheat flour, all-purpose flour, wheat germ, brown sugar, salt, and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.
2
To make the cake: Position a rack in the middle of your oven and preheat to 350u00b0F/180u00b0C. Line and grease a 10-in/25-cm round cake pan or springform pan.
3
In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not overmix!
4
Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.
5
Place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.
6
This is best served the day it's made but keeps, tightly wrapped, at room temperature, for up to 2 days.

988

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/2 cup/110 g unsalted butter, at room temperature, 1/2 cup + 2 tablespoons/55 g almond flour, 1/4 cup + 2 tablespoons/20 g rolled oats, 1/4 cup/50 g granulated sugar, and more.

Yes, Pear Whole-Wheat Crumb Cake From 'Huckleberry' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Whole-Wheat Crumb Cake From 'Huckleberry'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions