Pear whole-wheat crumb cake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 88) by Zoe Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on November 07, 2017

    Like most everything else I've made from this cookbook, this cake was excellent! Wonderful flavor and texture. Not the simplest cake to make, with a long list of interesting ingredients, but it turned out delicious, with a great ratio of fruit to cake and crunchy topping. The orange I used was fairly large, so I squeezed just half of it over the top at the end, fearing that using the entire orange might make it too soggy and wet. Seemed to work out perfectly for us.

  • Astrid5555 on September 24, 2016

    A lovely autumnal cake, but not a quick one to make. It took me more than 30 minutes just to measure/weigh out all the ingredients for the topping and the cake batter. I also added some cinnamon to my topping as per a Serious Eats suggestion. Found it difficult to determine when the cake was done because the topping browned very quickly while the moisture from the pears made it difficult to judge the doneness of the batter. The finished cake itself was little bit on the sweet side and I would have preferred more fruit. Nothing which cannot be changed next time. However, we loved the subtle orange taste from including orange zest in the batter and from squeezing orange juice over the finished cake. A keeper!

  • DKennedy on October 07, 2014

    Page 88. Spoke with Zoe at her book signing, she says this cake is the one most similar to the GF Coffee Cake made at Milo and Olive. Like the coffee cake, the fruit can be changed with the seasons. Obviously, will need to sub the GF flour for the whole wheat, etc.

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Reviews about this recipe

  • Serious Eats

    The thickly sliced pears weren't the easiest to wrangle, either—I'd slice them thinner next time in order for them to spread more evenly, and not sink into the batter.

    Full review
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