Apple-Pear Crumb Cake

• FOR THE ROASTED PEARS:
• 2 Tablespoons White Sugar
• 2 Tablespoons Brown Sugar (lightly Packed)
• 1/2 whole Vanilla Bean, Split In Half Lengthwise And Seeds Scraped Out
• 6 whole Medium Pears, Any Kind You Like (I Used Bartlett)
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Unsalted Butter, Diced
• 3 Tablespoons Water
• FOR THE CRUMBLE TOPPING:
• 3/4 cups Unsalted Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 2 cups All-purpose Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Pure Vanilla Extract
• FOR THE CAKE:
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, Room Temperature
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1/4 cups Milk
• 1 teaspoon Pure Vanilla Extract
• 1 pound Semi-sweet Apples, Peeled, Cored, And Shredded (I Used Cortland)
• 4 whole Roasted Pears (with Their Syrupy Juices), Diced
• OTHER:
• 1 Tablespoon Unsalted Butter, To Grease The Pan
• 2 Tablespoons All-purpose Flour, To Flour The Pan
• 1/4 cups Powdered Sugar, To Dust The Top (optional)

1. For the roasted pears: Preheat oven to 375F. Combine the sugars and vanilla seeds in a small bowl and set aside; reserve the vanilla pod.
2. Peel the pears (if desired), then cut them in half, scoop out the round part of the core with a melon baller, and use a paring knife to cut out the rest of the core. Arrange the pears cut side up in a roasting pan.
3. Drizzle the lemon juice on top, then sprinkle on the sugar and dot the tops with butter. Pour the water into the bottom of the pan and nestle the vanilla pod into the dish.
4. Roast until the pears are tender and caramelized (a paring knife inserted into the center should slide right out), and the sauce is slightly thickened, about 35 to 55 minutes (depending on how ripe your pears are). While cooking, flip the pears once halfway through and occasionally spoon some of the juices from the bottom of the pan onto the pears.
5. Cool slightly, and dice 4 of the pears for this recipe; toss them with 2/3 of the pan juices. (You will have 2 pears leftover to eat; drizzle the remaining 1/3 of the pan juices on top of them before serving.)
6. For the crumble topping: Use a fork to cut together all ingredients for crumble topping in a large bowl (the mixture will look like large crumbs); set aside.
7. For the cake: Preheat oven to 350F; butter and flour a 9-inch springform pan.
8. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
9. In a large bowl, beat together the butter and sugars; then beat in the eggs until light and fluffy. Beat in the milk and vanilla. Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.
10. Spread 2/3 of the batter in an even layer in the bottom of the prepared pan. Add the pears and spread in an even layer, leaving a space along the outside edge of the batter that's about 1/4 inch wide. Spread the remaining 1/3 of the batter evenly on the top of the pears. Sprinkle on the crumble topping.
11. Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Cool completely, then dust with powdered sugar (if using) and serve.

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Taken from tastykitchen.com/recipes/desserts/apple-pear-crumb-cake/ (may not work)