Servings 12-14 / Prep time 30 mins / Cook Time 33 mins

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line three 8 inch round cake tins with greaseproof baking paper.
2. Cream together the sugars and baking spread in a bowl for 2 mins, until light and fluffy.
3. Add the eggs, vanilla extract and ground cinnamon with a third of the flour and mix.
4. Pour in the milk and once combined, fold in the remaining flour.
5. Divide the mixture equally between the tins and bake in the oven for approx. 25 mins.
6. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.

Crumble

1. Line a baking tray with greaseproof baking paper.
2. Mix together the flour, oats and sugar in a bowl.
3. 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

1. With a handheld or stand mixer, beat the butter for 5 mins until pale and fluffy.
2. 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.
3. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.

Decorating

1. Assemble the cake by adding a layer of buttercream onto the first sponge and sprinkle some crumble on top.
2. Lightly press the crumble down and spread a thin layer of buttercream on top.
3. Add the next sponge and repeat, then place the third sponge on top.
4. Cover the cake using the rest of the buttercream.
5. Decorate the cake with the remaining crumble and serve.