Name: Pear Whole-Wheat Crumb Cake
Yield: Makes One 10-in/25-cm Cake
Cuisine: American
Ingredients: 1 cup/200 g granulated sugar; ¾ cup/55 g wheat germ, toasted; ¼ cup/30 g whole-wheat flour; 1 tbsp vanilla extract; 3 tbsp rye flour; ¾ tsp kosher salt; 2 eggs; ¼ cup/50 g granulated sugar; ¼ cup/25 g almond flour; 2 tbsp brown sugar; ¼ tsp kosher salt; Zest of 1 orange, fruit reserved; 1 cup/240 ml whole plain yogurt; 2 tbsp wheat germ, toasted; ½ cup + 2 tbsp/55 g almond flour; ¼ cup + 2 tbsp/20 g rolled oats; ¾ cup/170 g unsalted butter, cubed, at room temperature; 1¼ cups/160 g all-purpose flour; ¼ cup/20 g sliced almonds; 3 pears, peeled and thickly sliced; ½ tsp baking soda; 3 tbsp all-purpose flour; ½ cup/110 g unsalted butter, at room temperature; 2 tsp baking powder

Preparation info

Makes
One
10 in Cake

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

The more I bake, the more I find myself playing with different grains; not for health reasons but for their wonderful depth of flavor. I added the rye flour to this recipe at the last minute because of its nutty sourness, and the toasted wheat germ for its sweet roundness. This cake is a perfect teatime treat; it’s buttery, earthy, and not overly sweet. When putting this cake together, be sure to have a few pieces of pear poke through the crumble so they brown, making the cake more flavorfu