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Pear Crumb Cake


Time about 1 1/2 hours, plus at least 2 hours to cool
Yield 8 to 12 servings


For the pears:

1 tablespoon/14 grams unsalted butter
1 tablespoon/15 milliliters honey
2 small or 1 1/2 large pears, cored and sliced 1/4-inch thick
1 teaspoon/5 milliliters fresh lemon juice
½ teaspoon freshly grated nutmeg
½ teaspoon grated lemon zest
Pinch of salt

For the crumb topping:

1 ⅓ cups/165 grams all-purpose flour
⅓ cup/65 grams dark brown sugar, lightly packed
⅓ cup/65 grams light brown sugar, lightly packed
1 teaspoon/8 grams ground cinnamon
¼ teaspoon/2 grams ground allspice
¼ teaspoon/1 gram fine sea salt
1 stick/113 grams unsalted butter, melted

For the cake:

½ cup plus 1 tablespoon/133 milliliters sour cream
3 large eggs
1 tablespoon/15 milliliters vanilla extract
1 ½ cups/185 grams all-purpose flour
¾ cup/150 grams granulated sugar
¾ teaspoon/3 grams baking soda
¾ teaspoon/2 grams baking powder
½ teaspoon/3 grams fine sea salt
1 stick/113 grams softened unsalted butter, cut into pieces



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