Pear Traybake with Topping
1 Pot, 1 Casserole dish, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Brush, 1 Citrus juicer
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a deep 18cm|7" square cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in mixing bowl until pale and fluffy. Gradually beat in the eggs.
Fold in the flour, then stir in the vanilla. Spread the mixture in the tin.
Peel, core and chop the pears and scatter on top of the cake mixture, pressing them down a little.
For the crumble: put the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the sugar and a little water until the mixture sticks together in small crumbs. Sprinkle the crumble evenly over the pears.
Bake for 25-35 minutes until the crumble is golden and the cake is cooked through. Cool in the tin and sift over a little icing sugar when cold. Cut into squares to serve.