Spiced Pear & Hazelnut Crumble Cake 

May 9th, 2025

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Pears are a glorious, yet often underrated fruit. Like apples, exploring different varieties can be helpful in the kitchen, as their texture and flavour vary widely. I don’t grow pears myself—one tree wouldn’t be enough, and space doesn’t allow for more—so I rely on our local growers, in particular Little Shaggery Farm, known for their beautiful selection of heritage varieties with delightful names such as Triomphe de Vienne and Twyford Monarch.

Pears are unique in that they’re best picked firm and allowed to ripen from the inside out. Some varieties store well for months in cool conditions, often improving in flavour—one reason we see them in good condition throughout winter. Choosing the right pear for the task is key. Buttery pears like Comice or Conference are perfect raw, while firmer types such as Packham, Bartlett, or Beurre Bosc hold their shape when cooked.

Now is the time to celebrate pears—an ideal autumn fruit for both sweet and savoury dishes. The recipe that follows combines thin slices of pear with a spiced cake and crumble topping. If you are planning a Mother’s Day celebration or special meal this weekend, this could be the perfect addition. Plus, find more recipe ideas below.

More Special Occasion recipes on Homegrown Kitchen

• My Favourite Chocolate Beetroot Cake – A long-time favourite in my kitchen, this moist chocolate cake gets its tender crumb from the addition of beetroot. Its rich flavour and versatility make it perfect for everything from casual afternoon teas to special celebrations.
• Brunch Apple & Cinnamon Buns – These soft, yeasted cinnamon buns are filled with buttery caramelised apples for a comforting twist on a classic. Prep the night before and bake fresh in the morning—ideal for a slow weekend brunch.
• Apple, Chamomile & Lemon Loaf (pictured below) – This gently floral loaf combines chamomile, lemon zest, and apple purée for a moist and fragrant bake. A lovely way to celebrate seasonal fruit and enjoy with a cup of tea.
• Banana & Sesame Loaf with Tahini Buttercream – Ripe bananas, tahini, and sesame seeds come together in this subtly sweet, earthy loaf. Finished with a creamy tahini buttercream, it’s a unique and delicious spin on traditional banana bread.
• Roasted Pumpkin & Cheese Scones – If savoury is more your style, these pumpkin and cheese scones won’t disappoint. Roasted pumpkin adds a subtle sweetness and keeps it tender, perfect for breakfast, lunch, or a hearty afternoon tea.

Spiced Pear & Hazelnut Crumble Cake 

This is my idea of a perfect spiced pear cake, topped with a crunchy crumble topping. A cake that ticks all the boxes for both texture and flavour. Interestingly, one of the main spices in mixed spice is ground coriander—not a spice we typically associate with sweet blends, but it works beautifully in desserts. I’ve used it in the crumble topping here, adding a touch of extra warmth and intrigue to a cake already humming with subtle spice. It’s perfect for these sunny autumn days, with a hint of coolness in the mornings and evenings.

Servings 10 slices

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Ingredients

• 120 g soft butter, cubed
• ⅓ cup (60g) packed brown sugar
• 2 tbsp honey
• 3 free-range eggs
• 2 tbsp milk
• 1 cup (150g) plain flour - can use spelt or gluten-free
• 1 ½ tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• pinch of salt
• 1-2 firm pears, cut into thin wedges (peeled, optional)

Hazelnut Crumble

• 40 g butter
• 2 tbsp honey
• pinch of salt
• ⅓ cup (50g) chopped hazelnuts
• ⅓ cup (40g) rolled oats
• 1 tsp lightly crushed coriander seeds (or use ½ tsp ground coriander)

Instructions

• Heat the oven to 170C (fan 150C). Grease and line a 20cm cake tin with baking paper.
• Make the crumble. Melt together the butter, honey and a pinch of salt. Once gently bubbling, remove from the heat. Add the hazelnuts, oats and coriander and combine. Set aside while preparing the cake batter.
• Place the soft cubed butter into a stand mixer fitted with the whisk attachment. Or use a large bowl and electric beaters. Add the sugar and honey and mix until creamy, about 2-3 minutes. Add the eggs one at a time, mixing well between each addition. Remove the bowl from the mixer.
• Combine the flours, baking powder, spices and salt in a bowl, whisking to combine and remove lumps. Add the dry ingredients to the mixer bowl along with the milk. Use a spatula to fold together until just combined. Scoop into the tin, tapping on the bench to stabilise the batter. Evenly top with overlapping pear slices, then scatter over the hazelnut crumble.
• Bake for 45-50 minutes until an inserted skewer comes out clean (check the middle of the cake). If needed, cover with a sheet of foil after 30-40 minutes to prevent the crumble from burning. The cake needs a longer cooking time to soften the pear.
• Cool in the tin for 5 minutes, then transfer to a cooling rack. This cake is wonderful served warm with yoghurt on the side. It can also be served cold and keeps well for a few days in an airtight container.