I'm really thankful that The Home Bakers event has such a long duration for us to post the recipe, otherwise I would have missed this bake! Sorry for the very plain styling of photos... I usually like to bake on Saturdays so that I will have plenty of time to style and shoot them on Sundays. But as the mini cakes were baked on Sunday, I was rushing to photograph them so that I can still catch plenty of sunlight in the photos. Hence the lack of effort in styling them 🙁
This Sunday bake was actually baked quite a few weeks back but I only got about posting it now as I was waiting for the .com blog to be up. It's a fairly quick and easy bake - I swapped the plums for pear, as suggested in the recipe, and used oil instead of butter to keep this a no-mixer bake. I eye-balled the ingredients for the streusel and I ended up using too much butter - luckily the bake still turned out well in the end!
And here's how to bake them!
|1) Measure the ingredients in a bowl.||2) Whisk them together.|
|3) Transfer the batter into a baking tin.||4) Arrange pear slices / cubes on top.|
|5) Prepare the streusel!||6) Top with streusel and bake away!|
I'm submitting this to The Home Bakers - do drop by HERE to find out other fellow home bakers' take on this cake! Our next bake is a Gruyere Brioche Braided - I don't have much experience in bread baking, so I foresee I'll be needing a few attempts before I get it right! Do join us in The Home Bakers if you're interested!
Pear Caramel Streusel Cake
adapted from Lou Seibert Pappas Plum-Polka Dot Caramel Cake
Baking Note: As I substituted butter with olive oil, the batter is a bit more watery, so I didn't use a removable tart tin as I was afraid that the batter will leak during baking. Instead, I used two small heart-shape moulds to fill the batter.
2 tablespoons vegetable / olive oil (30 ml)
50 grams light brown sugar (¼ cup firmly packed)
1 large egg
¼ teaspoon vanilla extract / paste
40 grams all-purpose flour (⅓ cup)
⅛ teaspoon ground cinnamon
⅛ teaspoon coarse salt (small pinch of table salt)
½ pear, peeled and sliced ⅛-inch thick (or diced if desired)
15 grams light brown sugar (1 ½ tablespoons packed)
1 ½ teaspoons all-purpose flour
1 ½ teaspoons cold butter, cut into bits