I have always been curious about this so I finally asked my husband one day: “it’s okay for you that I cook food that aren’t supposed to be in season?” He was surprised. But then he grinned and said: “Of course. It’s food no matter what season. Nothing can beat food. Plus… nothing can beat my wife’s food.” He just won ten points for that, but I am still glad. It’s not my fault that I crave for things during the wrong season, and that I have to satisfy such cravings too. That’s just how my stomach works and I’m happy my family understands.
Just a few days ago, I came across a recipe for pear and cinnamon crumb cake. Spring just started and Fall isn’t for a few months more, but it’s really a fall cake. I still made it though, and I am glad I did because the family loves it.
My husband and my sons ate their slices with vanilla ice cream and a drizzle of caramel syrup. They thought those were the perfect companions to such a simple but tasty cake. I ate mine without anything but coffee.
Amazing! If I were you, you should try making this for your family. The tartness of pear and the streusel combination are just too good to ignore. Your family will fall in love with this recipe.
You can find a full copy of this recipe on the next page.
Photo and recipe courtesy of The Kitchn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The cooled crumb cake can be covered and stored at room temperature for up to 3 days, or refrigerated for up to 5 days.
