Thursday, 29 January 2015

Pear and Muesli Crumble Cake

Pear and muesli crumble cake

I got around to cleaning out my pantry and realised I had quite a few tins of canned fruit I needed to use.  It reminded me of this Pear and Muesli Cake I used to make quite regularly a couple of years ago, it was perfect to use up at least one tin!

Pear and muesli crumble cake

It has some of my usual healthy substitutes - apple sauce for butter and using wholemeal flours.  I've also reduced the sugar content by half but it still remains a very sweet cake with the added sweetness coming from the muesli.

Pear and muesli crumble cake

You can easily make up your own muesli mixture if you don't have any in the cupboard - just combine some oats with your favourite, seeds and dried fruit.

I've made this cake in both a springform pan and standard 9 inch round cake tin and both work well.

My oven runs pretty hot so you may need to extend the baking time closer to one hour.

It is best eaten on the first day or two after baking, but that's never a problem in our house!

Pear and muesli crumble cake

Pear and muesli crumble cake

Adapted from Pear and Muesli Crumble Cake

Pear and Muesli Crumble Cake

  • 100g apple sauce
  • 25g canola oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1 1/2 cups wholemeal self raising flour
  • 1/2 cup wholemeal plain flour
  • 1/2 cup milk
  • 410g tin pear quarters, drained
  • 1/2 cup brown sugar
  • For crumble:
  • 1/2 cup wholemeal plain four
  • 1/2 cup natural muesli
  • 1/4 cup butter, cubed and chilled
  • 2 tbsp brown sugar
Cooking Directions
  1. Preheat oven to 180 degrees Celsius. Grease and line a 24cm spring form cake pan.
  2. To make the crumble: Mix flour, muesli and sugar in a bowl. Using fingertips, rub butter into mixture until is resembles breadcrumbs. Set aside.
  3. Whisk together apple sauce, oil and sugar in a bowl until well combined.
  4. Add one egg at a time and whisk until well combined.
  5. Add flours and milk, alternatively in two batches, stirring until batter is smooth. Spread batter into prepared tin and smooth top.
  6. Arrange pear pieces over batter.
  7. Sprinkle crumble over pears.
  8. Bake for 50 minutes or until a skewer comes out clean. Let sit for 10 minutes in pan. Slice and serve.
How do you like to use canned fruit in your baking?

Linking up with Create, Bake, Make and Bake, Play, Smile for Fabulous Foodie Fridays.

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  1. Oh two of my favourite things in one!! Crumble and cake. And the fruit would keep it all so deliciously moist. Love it! Thanks for joining our Fabulous Foodie Fridays party! xx

    1. Crumble and fruit always gets my attention too!

  2. It's good to see I'm not the only one who finds a ridiculous number of tins in my pantry! This looks wonderful, pears are always in big supply here too, must give this one a go soon.

    1. Now I've just got to use up all of the canned apples and peaches!

  3. Do you think this would work as individual little muffin sized portions?

    1. Absolutely I think that would work brilliantly! If you give it a try, let me know how they go.