CRANBERRY & PEAR BUTTER CRUMBLE CAKE
INGREDIENTS Crumb Topping 3/4 Cup + 1 Tablespoon All purpose flour 1/3 Cup firmly packed brown sugar 4 Tablespoons unsalted butter, melted & cooled pinch of salt Cake 8 oz (2 sticks) unsalted butter, room temperature 1 Cup firmly packed brown sugar 4 eggs at room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all purpose flour 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Fruit 2 cups fresh cranberries, coarsely chopped 2 firm, ripe pears; peeled, cored, and coarsely chopped 1/3 cup granulated sugar 2 teaspoons fresh lemon zest 2 teaspoons lemon juice DIRECTIONS Butter a 9" spring form pan. Preheat the oven to 350 degrees F. Crumb topping mix flour, brown sugar, and salt in a bowl. Add melted butter and run into dry ingredients to make damp crumbs. Set aside. Cake Cream butter and brown sugar at medium -high speed for 1 minute. Beat in eggs, one at a time, then add vanilla. Sift both flours, baking powder and salt into...