Jude Blereau’s Pear Harvest Cake

Jude Blereau’s Pear Harvest Cake is much loved. Part warming crumble, part amazing spelt cake, it somehow excels at both.

Serves 12

Ingredients

Crumble mix
½ cup (50g) oats
½ cup (60g) white spelt flour
½ cup (90g) brown sugar
¼ cup (25g) desiccated coconut
1 tsp ground cinnamon
80g unsalted butter, diced
1 cup (100g) walnuts, chopped

125g unsalted butter, softened
¾ cup (165g) rapadura or raw sugar
2 eggs
1 tsp vanilla extract
125g white or wholemeal spelt flour
2½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 cup (250 ml) milk (any type you like)
2-3 pears, washed, skin on, cored and cut into 1cm dice

Method

Jude Blereau’s Pear Harvest Cake is much loved.  Part warming oat crumble, part amazing spelt cake, it somehow excels at both. This cake is equally wonderful with chopped up rhubarb or feijoas, so no matter what you have at hand this Autumn, you know you can whip it up – pop the kettle on!

This recipe is gratefully shared from Jude’s wonderful book Wholefood for the Family – Coming Home to Eat. More from her kitchen at wholefoodcooking.com.au

Jude Blereau’s Pear Harvest Cake

Preheat oven to 170ºC. Grease a 24cm spring-form cake tin and line it with baking paper.

Make the crumble mix by pulsing everything but the walnuts in a food processor or alternatively grab a bowl and rub the butter into the dry ingredients with your fingertips.  Try not to overmix it … then add walnuts.

Cream the butter and sugar for about 6 min, until light and fluffy, then add the eggs one at a time (beating well after adding each one).  Add vanilla, flour, baking powder, cinnamon, ginger and milk and mix through with a spatula until just combined.  Gently fold the diced pears through the mixture and half of the crumble mix as well.

Pour the batter into the greased and lined tin, finishing off with the rest of the crumble on top.  Bake for 70-80 mins or until a skewer inserted into the centre of the cake comes out clean.  Check the cake after 50 mins and turn the oven down to 160ºC if the top is getting too brown.

Remove from oven and tin, and enjoy warm or cool.  Raise a cup of tea to Autumn and have another slice.

comments
  • Giuliana

    Another Jude B awrsome recipe. I love her wholefoods approach to simple foods. Perfect cake for all the pears we have atm. One typo perhaps, 125g spelt flour is not 2 cups worth, more like 1 cup. I’m waiting for it to come out of the oven right now, smells delicious! Thanks Ceresfairfood! Love you guys.

    • Liz

      Isn’t it the best! Enjoy the pears, the cake, and thanks for noticing that typo… have just changed it to 125g to avoid confusion with cups. Thanks!

  • Sophie

    I’d love to try this recipe with rhubarb. I’m wondering if you would recommend cooking or par-cooking the rhubarb prior? Or just pop it in raw? Thanks!

    • Ceres Fair Food

      Sorry we missed your comment Sophie! If you cut the rhubarb quite small (say, 2cm chop) you shouldn’t have to pre-cook it. Hope you enjoy the recipe 🙂

  • Bron

    Tried this one today, it is really delicious. I found the recipe quite sweet, next time I would reduce the sugars. The flavours of the spelt & crumble work really well together, and the pear is a really nice change from my usual apple. Great recipe, thanks for sharing.

    • Ceres Fair Food

      Great to hear you enjoyed the recipe Bron! We agree, depending on the variety of pear and the level of ripeness it can be quite sweet, taking the sugar down a notch is totally acceptable 🙂

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