Recipe: Rude Health Spiced Pear Crumble Cake

Afternoon munchies are a frequent problem for bike riders. Those morning rides set your metabolism buzzing, then come mid-afternoon your stomach is rumbling. This crumble cake recipe is from Rude Health, and is the perfect comforting solution!

It is made using whole sprouted spelt flour, which is rich in nutrients and enzymes, and leaves you feeling satisfied but not bloated. The wintry cinnamon sponge, with its crunchy nut topping, is filled with juicy chunks of apple and pear. It is great as an afternoon snack, or a dessert!

Ingredients

For the crumble topping:

• 80g ground almonds 
• 50g grated cold butter 
• 40g brown muscovado sugar 
• 50g toasted chopped hazelnuts 

For the cake:

• 200g Rude Health Whole Sprouted Spelt flour 
• 3 eggs 
• 2 small pears, diced into small cubes 
• 1 small eating apple, cut into small cubes
• [Addition: 1 large handful of raisins] 
• 60g maple syrup 
• 60g honey 
• 2 tsp baking powder 
• 1 tsp cinnamon [Addition: I would add 2 tsp for extra flavour]
• 1/4 teaspoon ground cloves (optional) 
• 100g butter melted 

Instructions: 

1. Pre-heat the oven to 180°C, then grease and line a loaf tin (5x9 inch) with baking paper. 
2. To make the crumbly topping: Mix the grated butter, ground almonds and sugar together and toss quickly and lightly (don't panic about a few buttery lumps in the mixture). Gently stir the toasted hazelnuts into the crumble. 
3. Place the crumble in the fridge to keep cool. 
4. Next start the cake mixture: Combine the melted butter, eggs, maple syrup and honey together in a large mixing bowl. 
5. In a second bowl, combine the flour, baking powder, cinnamon and ground cloves. 
6. Sieve the dry ingredients over the wet and fold all together gently with a large mixing spoon. 
7. Finally add the apple and pears. 
8. Pour the loose cake mix into the prepared tin. 
9. Take the crumble from the fridge and sprinkle lightly over the top. Pat it down to form a dense layer and then sprinkle the remaining bits over the top. 
10. Place the cake in the oven and bake for 50-60 minutes, until tested with a skewer and it comes out clean.
11. Leave the cake to cool in the tin for 5 minutes, before taking out and leaving on a wire rack to cool.

Yum! Enjoy!

This recipe is by Jo Saunders, from Cooking Them Healthy.

Originally published on rudehealth.com (Link)