Pear and Plum Hazelnut Crumble Cake

A Taste of Ireland: Ballyknocken Cookery School

Pear and Plum Hazelnut Crumble Cake

Author Chef Catherine Fulvio


For the hazelnut topping

  • 2 ½ oz butter
  • 2 ½ oz brown sugar 
  • 1 tsp cinnamon
  • ½ orange, zest only
  • 3 ¼ oz flour
  • 2 oz hazelnuts roughly chopped

For the cake

  • 5 ½ oz softened butter
  • 6 ½ oz caster sugar
  • 4 large eggs
  • 8 ¾ oz plain flour
  • 2 tsp baking powder
  • 4 ¼ oz natural yogurt
  • ½ orange, zest only
  • 2 ripe pears peeled and thinly sliced wedges
  • 5 plums diced
  • 1 tbsp honey, for drizzling over the top
  • Mascarpone, for serving


  • Preheat the oven to 350°F.  Butter and line an 8½ inch round tin with baking parchment. 
  • To make the topping, melt the butter in a saucepan and mix in the brown sugar, cinnamon, orange zest, flour and hazelnuts and set aside to cool.  
  • To make the cake, using a mixer, cream together the butter and sugar until fluffy.  Gradually add the eggs, one at a time.  Fold in the flour and baking powder.  Stir in the yogurt and orange zest. Spoon half of the mixture into the tin and spread evenly. 
  • Arrange half of the pear wedges and some diced plums over the top. 
  • Spoon over the other half of the cake mixture and spread evenly.
  • Arrange the rest of the pear wedges and the diced plums on top and sprinkle of the hazelnut topping. 
  • Bake for about 40 minutes or until the cake is cooked when a skewer is inserted in the center and it comes out clear. 
  • While still warm, drizzle over the honey.  Allow the cake to cool and slide out the tin.