Directions
Servings: 8 slices
Ingredients
- 8 tbsp Butter, softened
- 3/4 cup Granulated sugar
- 1 tbsp Blackstrap Molasses
- 1 tsp Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 tsp Ground cardamom
- 1 tsp Cinnamon
- 2 ea Eggs
- 3/4 cup Sour cream
- 1 ea Fresh pear - Bosc or similar
For the crumble topping
- 1 tbsp Molasses
- 1/2 cup Soft brown sugar - packed
- 3/4 tsp Ground cardamom
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 8 tbsp Butter unsalted, melted
- 1 1/4 cups All-purpose flour
Instructions
- Preheat the oven to 350
- Grease bottom and sides of a 9 inch springform pan and line with parchment paper.
- To make the crumb topping, in a medium bowl combine the brown sugar, salt, cinnamon, cardamom and molasses. Pour in the butter and mix until smooth. Add the flour and stir until you have a lumpy mixture. Set aside.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- In a separate bowl mix together the flour, baking powder, baking soda, salt, cinnamon and cardamom and set to one side.
- Add the eggs, one at a time to the creamed butter and sugar, mixing at low speed to combine then add the vanilla, molasses and sour cream.
- Add in the flour mixture beating on low to combine. Do not over mix.
- Pour the batter into the greased pan and smooth out the top.
- Spread the topping mixture over the batter and bake for 40 to 50 minutes until a skewer comes out clean from the center of the cake.
- REmove from the oven and allow to rest in the pan for 10 minutes. Check that the sides of the cake are not stuck to the pan and pop it open.
- Place on a cake stand and serve warm.
Tried this recipe?Let us know how it was!
