This is my favourite cake recipe at the moment. It is super easy and a brilliant way of using up a glut of pears, its also pretty yummy!
Autumn Pear Cake
You will need a 9 inch Spring Form cake tin.
- 6-8 Pears, peeled, cored and thinly sliced
- 300 ml Golden caster sugar (measure in a measuring jug)
- 3 large eggs
- 250g Unsalted butter
- 300g Plain flour
- 1 tsp Baking Powder
- Dark brown Sugar to sprinkle (approx. 2 tablespoons)
Pre-heat the oven to 180 degrees Celsius. Cream the butter and caster sugar in a bowl until pale and fluffy. Add one egg at a time and whisk into the mixture adding a tablespoon of flour with each egg. Add the remaining flour and baking powder to the mixture and beat until combined and smooth. Grease the cake tin and spoon half the mixture into the tin. Smooth the surface with the back of a spoon and arrange a layer of pears, using half of the fruit. Carefully spoon the remaining mixture on top of the layer of pears and place the remaining pears carefully on top of the cake pushing into the batter slightly. Sprinkle with the dark brown sugar and bake for around an hour or until a skewer pushed into the centre of the cake comes out clean.