4ripe but still firm pearsany variety, peeled and rough chopped
juice of 1/2 lemon
for the dough
2sticks1/2 lb unsalted butter at room temperature
2/3cupdark brown sugarI used Muscavado sugar
2cupsall purpose flour
1/2cupchopped pecansmeasure after chopping
for the glaze
enough milk or cream to thin
Set the oven to 350F
Toss the pear chunks with the cinnamon and lemon juice and set aside.
Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
Add in the flour and mix until just combined, the dough will be crumbly.
Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don't pack it down too forcefully.
Spread the pears out evenly over the dough.
Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don't worry if some of the pear shows through.
Bake for about 45 minutes until lightly browned.
Cool for a few minutes before releasing the springform pan, and then let the cake cool further before glazing.
Make the glaze by mixing the sugar, nutmeg and enough milk or cream to thin it to a glaze consistency. Drizzle over the cooled cake. Alternatively, you can serve the glaze in a little bowl and let everyone glaze their own piece of cake.
https://theviewfromgreatisland.com/pear-gingerbread-crumb-cake/ August 21, 2013