Makes 24 pieces Cake
■ 225g (8oz) light brown sugar
■ 225g (8oz) butter or margarine
■ 4 eggs
■ 225g (8oz) self-raising flour
■ 2 tsp cinnamon
■ 4 medium pears, peeled, cored and cut into 3⁄4cm (1⁄3in) slices Crumble
■ 85g (3oz) plain flour
■ 85g (3oz) Demerara sugar
■ 1 tsp cinnamon
■ 50g (1¾oz) butter
■ 50g (1¾oz) hazelnuts, roughly chopped
Pear, hazelnut and cinnamon crumble cake
1. Make the cake mixture: cream the sugar and butter/margarine together, then beat in the eggs, two at a time. Add the flour and cinnamon and fold them in.
2. Make the crumble: put the flour, sugar and cinnamon into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the hazelnuts.
3. Grease a 30 by 23cm (12 by 9in) baking tray and spread the cake mixture into it evenly. Arrange the pear slices on top in a single layer, then spread the crumble mixture evenly over the pears.
4. Bake the cake at 180°C (350°F, gas 4) for 25 minutes, or until a knife inserted into the centre comes out clean.