A delicious use for those less than pe(a)rfect pears.
It only seems fitting in the blog’s birthday week to post a cake recipe. And this Pear Cake is fabulous! Moist, sweet, hints of caramel and spice. This recipe was the result of several shopping trips ending in “picking up a little something” from Jocelyn’s. The Pear Cake was a favourite for Elizabeth and I, but paying New Farm prices for cake was seriously eating into my shopping budget, so I decided to go ahead and develop my own recipe. The result is so easy. Don’t you love a cake recipe that is melt and mix?
Start with the pears. I bought these last week as “ready to eat now”. And the ones we ate on the first day were amazing; sweet, juicy and delectable.
I will confess that I did not hold my ready to eat pears aloft and separate from all other groceries, so some were slightly smooshed. I don’t know what your children are like, but in this house, fruit has to look perfect before ingestion, and these babies were not going to pass muster. BUT – they were perfect for Pear Cake.
This cake comes together pretty quickly. Start by preheating the oven to 160°C and lining a 23cm springform tin with baking paper.
Sift self raising flour into a bowl and add sugar cinnamon and ginger. A word about the ginger – this can be optional, as can the amount that you use. I had scribbled “add ginger” on the recipe and added in 1 teaspoon which gives just a hint. I think this could easily be increased to 2 teaspoons for more intensity. For those of you that don’t like ginger – leave it out!
Melt butter and lightly whisk eggs – combine and set aside.
Peel core and roughly chop two pears.
See how juicy they are? This is what makes the cake so moist and special. Add the egg mixture and the pears to the dry ingredients and stir with a metal spoon until just combined. Spoon into your prepared tin.
Peel remaining pears and cit into quarters. Remove cores and cut each quarter into 3 slices. Arrange in a spiral design on the top of the cake.
Edible masterpiece! Now pop into the oven for 65 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and let sit in pan for 5 – 10 minutes before removing the sides and placing on a wire rack to cool completely.
Serve warm or cold dusted with icing sugar. For a fancy afternoon tea, serve with whipped cream and a little drizzle of caramel sauce. Perfection!
- 2 cups self raising flour
- 1 cup brown sugar
- 1½ tsp cinnamon
- 1 tsp ground ginger*
- 2 eggs
- 190g butter, melted and cooled
- 4 ripe pears
- Icing sugar to dust
- Preheat oven to 160°C and grease and line a 23cm springform cake tin.
- Sift flour into a large bowl, and add sugar and spices. In a separate bowl, combine lightly beaten eggs and butter.
- Peel, core and roughly chop 2 pears. Add the pears and eggs to the dry ingredients and stir with a metal spoon until just combined. Spoon into prepared tin.
- Peel remaining two pears and cut into quarters. Slice each quarter into three, and place on top of the cake in a spiral design.
- Bake for 65 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove from oven and let stand in tin for 5 - 10 minutes before removing sides and placing on a wire rack to cool completely.
- Serve dusted with icing sugar. Extra delicious if served with whipped cream and a caramel sauce