An elegantly sweet taste of summer. Vanilla & Cinnamon sponge topped with Conference pear buttercream.
Set to become this summer’s café cake sensation. Enjoy the delightful layers of this conference pear crumble cake. A blend of luxurious and comforting flavours. Combining the warm, aromatic taste of vanilla and cinnamon sponge with the sophisticated fresh sweetness of conference pear buttercream. Topped with golden crumble. A symphony of texture and taste.
Coffee shops and cafés seeking a new crowd-pleaser for the summer look no further; the Conference Pear Crumble Cake is here!
Ingredients
Sponge
- 275g Caster Sugar
- 150g Golden Caster Sugar
- 425g Baking Spread, chilled
- 6 Large Eggs, at room temperature
- 75ml Whole Milk
- 2 Tsp Foodie Flavours Gorilla Vanilla
- 2 Tsp Ground Cinnamon
- 425g Self Raising Flour, sifted
Crumble
- 90g Plain Flour
- 60g Porridge Oats
- 75g Light Soft Brown Sugar
- 90g Unsalted Butter, slightly chilled
Buttercream
- 350g Unsalted Butter, at room temperature
- 800g Icing Sugar, sifted
- 20-40 Drops Foodie Flavours Conference Pear Flavouring (adjust to taste)
- 4-5 Tbsp Whole Milk
Instructions
Servings 12-14 / Prep time 30 mins / Cook Time 33 mins
- Preheat the oven to 180°C/160°C fan. Lightly grease and line three 8 inch round cake tins with greaseproof baking paper.
- Cream together the sugars and baking spread in a bowl for 2 mins, until light and fluffy.
- Add the eggs, vanilla extract and ground cinnamon with a third of the flour and mix.
- Pour in the milk and once combined, fold in the remaining flour.
- Divide the mixture equally between the tins and bake in the oven for approx. 25 mins.
- Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.
Crumble
- Line a baking tray with greaseproof baking paper.
- Mix together the flour, oats and sugar in a bowl.
- Cut the butter into small chunks and rub it into the flour, oats and sugar using your fingertips, until you have a chunky breadcrumb consistency.
Buttercream
- With a handheld or stand mixer, beat the butter for 5 mins until pale and fluffy.
- Add half the icing sugar with half the milk and beat until combined. Repeat for the rest of the icing sugar adding the conference pear flavouring to taste and remaining milk at the same time. You want the buttercream to be a spreadable consistency.
- Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
Decorating
- Assemble the cake by adding a layer of buttercream onto the first sponge and sprinkle some crumble on top.
- Lightly press the crumble down and spread a thin layer of buttercream on top.
- Add the next sponge and repeat, then place the third sponge on top.
- Cover the cake using the rest of the buttercream.
- Decorate the cake with the remaining crumble and serve.
