We were so thrilled with this cake in every way. It was light, flavorful and incredibly simple for me to bake while my daughter napped. Once I assembled the batter and started it baking I was able to put the chicken thighs into marinate and spend the rest of my time catching up on my to-do list. I highly recommend this to anyone who is looking delicious fruit dessert to make at a time when most fruits aren’t in season.
250 gram butter, room temperature
250 gram sugar
250 gram flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch each ground cloves and ground cardamom
Pinch of salt
½ cup milk
1 teaspoon vanilla extract
4 pears, peeled, cored and chopped
To serve: Sweetened whipped cream
Pre-heat the oven to 180°C and line a 20 cm cake pan with baking paper.
Cream together the butter and sugar until light and fluffy then beat in the eggs, one at a time.
Sift together the flour, baking powder, spices and salt and in a separate jug, mix together the milk and vanilla.
Add the flour and milk, alternating between the two, and mix well after each addition until the batter is thick and creamy.
Coat the pear in 1 tablespoon of flour. Dust off the excess and mix into the batter.
Pour the batter into the prepared cake pan and place in the oven.
Bake for 60-75 minutes until a skewer inserted comes out clean. If the cake is browning too fast, simply cover with a piece of foil.
When the cake is baked, remove from the oven and allow to cool completely before serving with whipped cream.
|Spiced pear butter cake|
Pear Butter Cake
adapted from Apples for Jam by Tessa Kiros