Rustic Pear, Cinnamon + Almond Streusel Cake

Love the convenience of a packet mix cake but hate the idea of having no idea what the ingredients are listed on the side of the box?
Well now there’s a relatively new player in the cake mix game that is all about fresh ingredients, big flavours and keeping it simple- and it’s called Messy Jessy.

Yes, I may have been totally hooked just by the name as it’s the same as mine and pretty much sums up my life in the kitchen (sorry other half). But I also love that you can name every ingredient on the packet, they are super quick and easy to make and they taste just as good as something made from scratch- believe me, no one would know they are a packet mix.

Messy Jessy is the third baby of the mum of 2 and incredible cook Jessica Liebich. Jess took out the My Kitchen Rules title alongside Bree May in 2014 and her passion for cooking has only blossomed since then.

I had the opportunity to try some Messy Jessy cakes and one of my favourites is the Rustic Pear, Cinnamon + Almond Streusel Cake. Its a moist cake, lightly spiced and tastes like something that my grandma would have baked. You can buy Jess’s cake mixes from Foodland, IGA’s and online.

Ingredients

Cake:

• Messy Jessy Rustic Pear, Cinnamon + Almond Streusel Cake packet mix
• 1 large egg
• 120 grams of softened unsalted butter
• 1 large firm pear- peeled, cored and diced
• Double cream to serve

Streusel:
35 grams softened unsalted butter

Method

1. Preheat oven to 160 degrees celcius (fan forced). Grease and line with baking paper a 20cm round spring form cake tin (6-7cms deep) .
2. Using a hand held mixer or whisk, beat softened butter until creamy. Beat in egg, do not worry if mixture curdles a bit.
3. Empty contents of sachet 1 into the egg mixture. Stir in pear and 1/2 cup of water. Mix until all combined. Pour into the prepared cake tin.
4. Empty sachet 2 into a clean bowl. Add 35grams of softened unsalted butter and using fingertips, rub together until mixture resembles course crumbs. Scatter this evenly on top of cake batter.
5. Bake for 50 minutes until skewer comes out clean. Leave cake in tin to cool completely. Serve with a dollop of double cream.

This cake was made according to directions on the packet.
***I was provided this cake mix to try by Messy Jessy. Although provided with the mix, all views remain honest and my own***