Ingredients
CRUMBLE TOPPING
1 cup + 2 tablespoons all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
CAKE
1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 1 tablespoon unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup milk
1/4 cup sour cream
1 cup Pacific Northwest Canned Pears, diced, in juice, drained
Method
To make the crumble topping, measure the flour, sugars, cinnamon, and salt into a small bowl. Pour the melted butter over top and stir with a fork until mixture comes together in irregular sized clumps.
Preheat the oven to 300 degrees F. Lightly grease an 8-by-8-inch pan with butter and set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, one at a time, mixing after each addition until fully incorporated, and scraping down the sides of the mixing bowl with a spatula between eggs. Add the vanilla.
Add the dry ingredients in three additions, alternating first with the milk, and then with the sour cream, and ending with the remaining dry ingredients. Fold in the pears.
Pour the batter from the mixing bowl into the prepared pan and top with the crumble mixture. Bake in the middle of the oven 25 to 35 minutes or until golden brown and set in the center.
Remove from the oven and cool slightly before cutting into 9 pieces.
Servings
9 servingsIngredients
CRUMBLE TOPPING
4-1/2 cups all-purpose flour
1-1/3 cups light brown sugar, packed
1-1/3 cups granulated sugar
4 teaspoons ground cinnamon
1 teaspoon salt
2 cups (1 pound) unsalted butter, melted
CAKE
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/4 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
4 teaspoons pure vanilla extract
1 cup milk
1 cup sour cream
4 cups Pacific Northwest Canned Pears, diced, in juice, drained
Method
To make the crumble topping, measure the flour, sugars, cinnamon, and salt into a small bowl. Pour the melted butter over top and stir with a fork to make irregular sized clumps.
Preheat the oven to 300 degrees F. Lightly grease a 2-inch deep full hotel pan with butter and set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, one at a time, mixing after each addition until fully incorporated, and scraping down the sides of the mixing bowl with a spatula between eggs. Add the vanilla.
Add the dry ingredients in three additions, alternating with the milk and sour cream, and ending with dry. Fold in the pears.
Pour the batter from the mixing bowl into the prepared pan and top with the crumble mixture. Bake in the middle of the oven 35 to 45 minutes or until golden brown and set in the center.
Remove from the oven and cool slightly before cutting into generous 3-inch squares.
Servings
24 servingsIngredients
Crumble Topping
5 lb 4 oz (1 gal 3-3/4 cups) white whole wheat enriched flour blend
1 qt brown sugar
1 qt granulated
¼ cup 2 tbsp ground cinnamon
2 qt vegetable oil
Dough
4 sprays nonstick cooking spray
4 lb 11 oz (1 gal, 1-2/3 cups) white whole wheat enriched flour blend
¼ cup 2 tsp baking powder
2 tsp baking soda
1 tbsp table salt
3 ¼ cups vegetable oil
2 qt ¾ cup granulated sugar
3 ¼ cups liquid eggs, whole, frozen, thawed
¼ cup 2 tbsp vanilla extract
2 #10 cans (1 gal 1 ½ cups) Pacific Northwest pears, canned, diced, extra light syrup, drained
1 qt milk 1%
1 qt light sour cream, light
Method
Preheat oven to 325 ̊F and spray full size sheet pans with nonstick cooking spray (1 pan for each 25 servings).
Prepare Dry Ingredients: In a large bowl or standing mixer, using a hand mixer or whisk attachment, mix flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a separate large bowl, whisk vegetable oil, sugar eggs, and vanilla. CCP: Hold at 40 °F or lower.
Prepare Batter: Add wet ingredients to dry ingredients and mix well. Using a large rubber spatula fold milk, sour cream, and pears into the batter. Divide dough evenly and spread into prepared sheet pans. CCP: Hold at 40 °F or lower.
Prepare Crumble Topping: In a large bowl or standing mixer, using a hand mixer or whisk attachment, mix flour, brown sugar, sugar, cinnamon, and vegetable oil. Using gloved hands, sprinkle crumble over the top of dough in chunks. CCP: Hold at 40 °F or lower.
Bake Pear Crumble Cake: Bake in the oven for 40-45 minutes or until golden brown. Remove from the oven. Allow to rest for 10 minutes. Cut into 5 x 5 pieces. Serve warm.
For Grab n Go Service:
Wrap each individual piece in plastic wrap.
Note: 1 No. 10 can pears diced, packed in juice or light syrup provides about 9 1/2 cups (67 oz) drained pears.
