Pear and Crispy Crumb Cake
I love Bundt cakes. Those of you who have my book Cooking Inspired may remember that I dedicated a whole section of the book to them. This is a cak
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Stand mixer
- Food processor
- Bundt pan
- Cooling rack
- Oven
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 ripe Barlett pears, peeled
- 2 teaspoons lemon juice
- 2 tablespoons Gefen Vanilla Sugar
- 1/2 teaspoon cinnamon
- 1 9-oz. (250-g.) bag Crafted Kosher Crispy Crumbs
- 1 cup plus 2 tablespoons oil
- 2 cups sugar
- 5 eggs
- 2 and 1/2 tablespoons apple juice, or orange juice
- 3 cups flour
- 3 and 1/2 teaspoons Haddar Baking Powder
- 1/3 teaspoon salt
- 1 cup confectioners’ sugar
- 1 tablespoon boiling water, or more
- 1 teaspoon Gefen Lemon Extract
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