She adapted it from some recipe she had cut out of a magazine ages ago. The original recipe was for a Pineapple Streusel Cake, but it now contains pears.
One thing I like to try to do with this blog is have recipes that are good for Failsafe beginners or for people wanting to cook something for failsafe guests. So I try to have some things that don't require a large quantity of strange ingredients and things that will only be used once and the go bad in the pantry. This cake fits that bill very well.
|Photos were taken on my phone, so please excuse the quality|
Pear Streusel Cake
- 2/3 cup gluten free flour blend (like Orgran)
- 1 1/4 tsp baking powder (or use self raising flour)
- 100g nuttelex
- 1/3 cup caster sugar
- 2 eggs lightly beaten
- 5 tinned pear halves, chopped small and lightly crushed with a fork.
- 30g nuttelex
- 1/3 cup gluten free flour
- 1/4 cup caster sugar
- Preheat oven to 170˚C
- Lightly grease a 20cm round cake tin and line the base with baking paper
- Beat flour, baking powder, nuttelex, sugar and eggs in a bowl with electric mixer until well combined.
- Stir in pears
- Spoon into tin
- Make the streusel topping by rubbing the nuttelex into the flour until it resembles bread crumbs, then mix in the sugar.
- Sprinkle the topping over the cake.
- Bake for about 50 mins or until cooked when tested with a skewer.
Leftovers also make a nice lunch box treat