Ingredients 3 small pears
80 g unsalted butter
1 tsp vanilla
½ cup coconut sugar
1½ cups self raising flour
½ cup milk
½ tsp cinnamon
½ cup (or slightly more) frozen blackberries
Double cream, to serve (optional)
Preheat the oven to 160° fan forced.
Line a loaf pan with baking paper, bringing it up the sides.
Mix the butter, sugar and vanilla with an electric or hand-held electric mixer.
Add the egg, and beat.
Add the flour and cinnamon.
Chop the blackberries while still frozen.
Add the milk and blackberries and gently stir mixture until just combined.
Spread half of the batter into your prepared tin.
Peel the pears and cut out the core from the bottom, leaving the stalk at the top - this is not essential, but it makes for a very earthy look.
Cut any bases so they are all approximately the same height.
Line the pears on top of your batter in the tin, allowing them to touch each other.
Spread the remaining batter around the pears.
This will be uneven, but will even itself while cooking
Bake for 45 - 50 minutes.
Remove the cake from the oven. Leave in the tin for five minutes, and then transfer to a wire rack to cool.
You could dust it with icing sugar, but I did not.
Slice the cake when cool.
Serve with a dollop (or two, or three) of double cream!