Crumble cake poire_la Perruche

Pear crumble cake

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  • Servings 6 people
  • Prep : 30 minutes
  • Cooking : 40 minutes
Crumble cake poire_la Perruche


For the crumble:

  • 190 g plain flour
  • 65 g la Perruche Cassonade brown sugar
  • 65 g soft brown sugar
  • 1 tsp ground cinnamon
  • 2 pinches of fine salt
  • 110 g unsalted butter

For the cake:

  • 115 g unsalted butter
  • 300 g la Perruche Cassonade brown sugar
  • 2 eggs
  • 80 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 155 g plain flour
  • 3 g baking soda
  • 2 pinches of fine salt
  • 3 pears
  • 2 g grated nutmeg


For the crumble:

  1. Preheat the oven to 170°C.
  2. Grease a square cake tin measuring approximately 20 cm x 20 cm.
  3. Melt the butter.
  4. Combine the dry ingredients in a large bowl.
  5. Add the melted butter.
  6. Mix roughly to moisten the dry ingredients.
  7. There should be pieces left.
  8. Put aside.

For the cake:

  1. Peel the pears and dice.
  2. Sprinkle with nutmeg.
  3. In another bowl, whisk the butter and brown sugar.
  4. Add the eggs, one by one, and whisk.
  5. Mix the dry ingredients (flour, baking soda and salt)
  6. Pour the dry ingredients over the first mixture.
  7. Incorporate with a spatula.
  8. Add the diced pears and mix.
  9. The dough will be quite thick.
  10. Spread the dough in the cake tin and smooth with a spatula.
  11. Crumble the crumble on top.
  12. Bake at 170°C for 35 to 40 minutes.
  13. Leave to cool before serving.

Chef's tip

As everyone loves the golden-brown part of the crumble, this cake has the perfect proportions as it’s half cake, half crumble!

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