Whenever I have a surplus of something or an ingredient that needs to be used quickly before it spoils, I try to make use of it. In this case I had some over ripe pears, hungry kiddies and a dismal day so we decided to bake a pear cake. It was perfect.



You’ll need:

95g butter (at room temperature)
1/2 cup castor sugar
1 tsp vanilla extract
1 egg
1 + 1/4 cup SR flour
1/2 cup milk
2 pears, peeled, quartered & sliced
1 tbs melted butter
1 tbs castor sugar (extra for topping)
1 tsp ground cinnamon

Preheat the oven to 180C and line a 20cm round cake tin with baking paper.

Using a mixer cream the butter & the sugar until pale and light & fluffy.

    Add the vanilla and egg and beat slowly until combined.

      Sift the flour and add gradually to the mixture, alternating with the milk. 

        Mix until combined & free of lumps.

          Pour mixture into the pre-prepared tin.

            Top the cake with the pear, brush the pear with melted butter and bake in the over for 30-35 minutes or until a skewer comes out clean.

              Sprinkle the cake with combined cinnamon & sugar and serve warm.

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