Pear and Amaretto Crumble Cake

This cake screams autumn with its spices, pears, apples, walnuts…..

Like some of the savoury recipes in this book, the ingredient list is long and you have to wonder just where the authors are going with that particular combination of flavours. Of course, they all end up working together beautifully in the end.

It’s basically an oil-based quickbread where the dry are mixed with the wet ingredients, though there are some whipped egg whites to contend with as well. I baked the batter in a 9”x5” loaf pan for 1 hr 20min.

The cake is very moist and not too sweet with a tight, tender crumb that’s saved from being too dense by the almond flour. It’s a little spicy and a little fruity with a hint of lemon and Amaretto, topped with this crunchy, buttery crumble.

It tasted wonderful on the first day but it’s one of those cakes that improve with age. Next time I’ll bake it a day ahead and wrap it well to store overnight.