Pear & Ginger Crumble Cake

Now, before we dive in, let’s talk custard. Because honestly, this cake must be served with warm, silky custard — it’s non-negotiable. If you’ve never had custard before, first of all… I’m so sorry. Secondly, please, please get some. I usually go for ready-made custard because sometimes you just don’t want to faff about, right? Waitrose Madagascan Vanilla Custard is my gold-standard choice (seriously, it’s heavenly). But if that’s not available where you live, Bird’s Custard Powder is a classic alternative. Fair warning though, Bird’s can be a bit tricky to make perfectly smooth, so follow the instructions carefully unless you want sweet, lumpy regret.

Okay, back to the cake. This recipe is wonderfully straightforward. You’ll be mixing together your wet ingredients in one bowl, your dry ingredients in another, and then combining them into a batter that might make you panic a little. It’s very liquidy — like, “Did I do something wrong?” levels of liquidy — but don’t worry! That loose batter is the secret to getting a gorgeously light and fluffy sponge. Trust the process.

The crumble topping is the real showstopper here. Think buttery shortbread, but in chunky, rustic pieces. The trick is to get the texture just right: if your crumble feels too floury and dry, add a splash more melted butter until it clumps together nicely. If it’s too wet, though, you risk it sinking into the cake batter while baking. Still delicious, of course, but you’ll lose that pretty, golden-brown topping. So aim for that perfect, crumbly sweet spot — literally.

Because pears are in season right now, they bring so much natural sweetness and juiciness to the cake. I like to keep the flavor simple and let the pears shine, but if you’re feeling adventurous, you could add a sprinkle of cinnamon or a pinch of cardamom to the batter. Those warm spices pair beautifully with pears, especially as the weather cools down. Totally optional, though — this cake is just as lovely in its simplest form.

When you take that first bite, you’ll see why I’m so obsessed. The soft, delicate sponge melts in your mouth, while the crumble topping adds a satisfying crunch. It’s that dreamy contrast of textures — tender cake, juicy pears, buttery crumble — that keeps you coming back for slice after slice. And when you pour over a generous helping of warm custard? Pure magic.

So, next time you’re staring at a lonely pear in your fruit bowl, give this recipe a go. It’s the perfect cozy bake for autumn evenings, Sunday lunches, or, honestly, just because you deserve cake.

‍

Pear & Ginger Crumble Cake FAQs

Can I use another fruit instead of pear?

Yes! Make sure to drain any excess liquid then place the fruit on the cake.

Can I use a boxed cake mix?

I always recommend that fresh cake is better but for convience yes you can then add the pear and strusel on top!

Do you have any other crumb cakes?

If you love this cake try my Peach Crumble Cake Apple Crumble Cake or Blueberry Strusel Cake.

‍