Poire Crumb Gâteau de Colleen


Hier, j'ai reçu une énorme boîte livré à ma porte. Excité, Je me suis précipité pour ouvrir la boîte et a trouvé une douzaine de belles poires. Les poires sont un cadeau de mon ami, Colleen.

Ce n'était pas mon anniversaire ou quoi que ce soit mais la vie a été difficile ces derniers temps et j'ai été en panne. Grâce à tout cela, Colleen has been there for me – to help me, to talk, to listen and to help. I can’t even express how much that has meant to me. Colleen has really been a great friend, something that isn’t so easy to find.


So when I stopped to think about what to make with these beautiful pears and realized that today is Colleen’s birthday, I knew I had to create something in her honor. Since it’s Colleen’s birthday, a cake seemed in order and since she calls me Spicecake to her Cupcake, it had to be more spicy and less sweet. I decided to make a crumb cake and fill it with chopped pears.

The crumb cake is super-moist and tender with a delicious crumb topping. It’s not too sweet and the cinnamon and nutmeg shine through perfectly. And all through the cake, there are chunks of cooked pears that are intensely pear-like. The topping is a mix of brown sugar, farine, cinnamon and vegan butter. It’s sweet, warm and crumbly. I made the cake gluten-free so Colleen and I can both enjoy the recipe.


I know it’s just a small gesture and that it doesn’t come close to expressing my love and gratitude to Colleen for the friend she has been to me. But it’s a start. So thank you, Cupcake, and Happy Birthday!! Je t'aime! Jouir de!


Poire Crumb Gâteau de Colleen




For the cake­­­­­­­­­­­­­­­:

2 Tbs. graines de lin moulues

1/3 tasse d'eau chaude

½ cup non-dairy milk

¼ tasse V-beurre, melted or oil

1 ¼ tasse sans gluten, de farine tout usage

2 c. de poudre à pâte

½ tasse de sucre

½ cuillère à café. sel casher

½ cuillère à café. de cannelle moulue

¼ c. noix de muscade moulue

2 ripe pears, épépinées et hachées


For the topping:

¾ cup brown sugar

1/3 tasse sans gluten, de farine tout usage

1 c. de cannelle moulue

4 Tbs. cold V-Butter, cut into pieces


Pour faire le gâteau: Préchauffer le four à 400 degrés. Grease an 8 x 8 baking pan. Dans une tasse, combiner les graines de lin et de l'eau chaude. Mix and let it sit for 5 minutes jusqu'à ce qu'il devienne un gel. Dans un bol de taille moyenne, combine the milk and the butter. Add in the flax gel and mix well. Dans un grand bol, mélanger la farine, de poudre à pâte, sucre, sel, cannelle et la muscade. Add the wet ingredients into the dry ingredients and mix well until everything is well-combined. Fold in the chopped pears. Pour the batter into the prepared baking pan.

To make the topping: Dans un bol, mélanger la cassonade, flour and cinnamon. Add the butter bits and with a fork, mash the butter into the dry ingredients until it turns into crumbs. Sprinkle the crumbs over the batter in the pan.

Bake the cake for 45-50 minutes, turning the pan around halfway through. The top of the cake should be dry and hardened. A cake tester should come out clean. Allow the cake to cool in the pan. Couper en carrés et servir.


Le “V” Parole: Dites-le. Mangez-le. Vivre.



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9 Les réponses à Poire Crumb Gâteau de Colleen

  1. Colleen Orozco Décembre 31, 2013 à 12:30 pm #

    Awww, Spicecake, I am so flattered 🙂

    I am sooooo behind on trying to make this for myself, but i have found myself with some extra, ripe juicy pears!!!!

    Thanks for naming a recipe after me!!! I am all star-struck!! 🙂

    I can not wait to get started making this one and sharing it with my gluten free friends!

    Bonne année!!!!!

    • Rhea Décembre 31, 2013 à 1:00 pm #

      Thank you for being such a true friend, Spicecake. Je t'aime! Bonne année!! xoxoxo

  2. susie Octobre 27, 2013 à 12:41 pm #

    Hi Reha, would you recommend using chickpea flour?

    • Rhea Octobre 27, 2013 à 1:16 pm #

      Hi Susie, you can’t just use chickpea flour for GF baking. You also have to have starches like tapioca or potato. GF baking needs a formula. There are GF all-purpose mixes available from Bob’s Red Mill, King Arthur and Trader Joes. If you need to make your own, it should be flours like brown rice flour, amarante, sorgho, chickpea plus the starches. I like to use the high protein, whole grain flours.

  3. Hazel Octobre 26, 2013 à 3:57 pm #

    Hé Rhea, this looks amazing! Just wondering if I could use Tomor butter or a vegan spread? Merci 🙂

    • Rhea Octobre 26, 2013 à 4:07 pm #

      Hi Hazel, yes you can use whatever vegan butter you like 🙂

      • Hazel Octobre 26, 2013 à 4:09 pm #

        Brilliant! Merci, can’t wait to make it. Happy birthday to Colleen too 🙂

  4. Lisa Canavan Octobre 26, 2013 à 11:15 sur #

    What a fabulous creation. I am making this today for a friend coming to visit. Merci, thank you for the inspiration!! Your blog never fails to give great ideas, and the work you must put into it does not go unnoticed! Feel like I have a compassionate vegan friend out there who keeps sending me good ideas and inspiration. Merci Rhea!

    • Rhea Octobre 26, 2013 à 4:09 pm #

      Salut Lisa, je vous remercie beaucoup pour les paroles aimables. Oui, you have a friend here 🙂 Hope you like the cake! I had to stop myself from eating it yesterday which is so unlike me!! Merci, Rhea xoxo

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