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a close up on a slice of cardamom pear crumb cake

Cardamom Pear Crumb Cake

A sophisticated, spiced crumb cake adorned with slow roasted pears | vegan
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Prep Time 25 minutes
Cook Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 431
Ingredients Equipment Method

Ingredients
  

Cake Batter
  • 4 cups ap flour
  • 1 cup cane sugar
  • 1 cup coconut sugar
  • 1 cup hemp milk or another plant milk
  • 1 ⅓ cup sour cream
  • 1 cup canola oil
  • 1 cup unsweetened applesauce
  • ½ tsp baking soda
  • 4 tsp baking powder
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1 ½ tsp cardamom
  • 1 tsp vanilla
  • 8 1" slices bosc pears
Crumble Topping
  • 1 ⅓ cup ap flour
  • 10 TBSP butter, cold
  • 1 cup brown sugar
  • 2 TBSP cinnamon
  • 1 tsp cardamom
Cinnamon Cardamom Sugar Swirl
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp cardamom
Glaze
  • 1 cup powdered sugar
  • 1-3 tbsp hemp milk or another plant milk

Equipment

  • 1 round springform pan

Method
 

Make the Crumble Topping
  1. Combine flour, cinnamon, cardamom, brown sugar, and salt. Cut in the cold butter with a pastry cutter or with your hands. The texture should resemble wet sand. Store in the fridge until you are ready to prepare the cake.
Make the cardamom-cinnamon sugar swirl
  1. Combine the ¼ coconut sugar with 1 tbsp cinnamon and 1 tsp cardamom
Slice the pears
  1. Cut the pears lengthwise into 1" thick slices, keeping the stems on. Use the tallest slices for decorating the cake. Remove any seeds with the tip of your knife.
Make the Cake
  1. Preheat the oven to 375 and line a round springform cake pan with a neutral cooking oil
  2. Slice a strip of parchment paper to press around the sides of the pan
  3. Combine the wet ingredients in a large bowl (sour cream, cane sugar, coconut sugar, hemp milk, canola oil, applesauce, lemon juice, vanilla extract)
  4. In a separate bowl, whisk together the flour, cardamom, baking soda, baking powder, and salt
  5. Fold the dry ingredients into the wet until just combined
Assemble the Cake
  1. Press the sliced pears against the lined sides of the lined springform pan
  2. Pour ⅔ the cake batter into the prepared pan
  3. Sprinkle the cardamom-cinnamon sugar mixture on top
  4. Pour the remaining ⅓ of the cake batter on top
  5. Crumble the crumb topping over the cake batter
  6. Bake at 375 ℉ for 5 minutes, then reduce the heat to 350℉ and bake another 45 minutes (or until a knife inserted into the center comes out clean).
Optional Glaze
  1. Combine the powdered sugar with plant milk, adding the milk one tablespoon at a time and mixing well after each addition. Continue adding milk until you reach your desired consistency.