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Pear and Cinnamon Cake
by Lindsay Law (follow)
This is almost like a pineapple upside down cake, but I've dispensed with garish cherries and swapped the pineapple for deliciously sweet pear spiced with cinnamon.
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Makes: 6 servings
Ingredients
For the pears
3-4 ripe pears
40g butter
1 tsp cinnamon
For the batter
100g butter
100g fine white sugar or sugar substitute
2 eggs
100g self-raising flour
Method
This is also very tasty served with custard or cream.
Categories
#Pear
#Pudding
#Cake
#Dessert
#Baking
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Makes: 6 servings
Ingredients
For the pears
3-4 ripe pears
40g butter
1 tsp cinnamon
100g butter
100g fine white sugar or sugar substitute
2 eggs
100g self-raising flour
Method
Preheat the oven to 180 Celsius.
Lightly butter a 20 cm cake tin.
Peel and core the pears. Cut them into large chunks.
Melt the 40g of butter in a saucepan over a low heat.
Add the pears and the cinnamon and cook gently until the pears are tender. Set aside to cool.
Meanwhile, make the cake batter.
In a food mixer (you could also do this by hand) cream the butter and the sugar together until it is light and fluffy.
Beat the eggs lightly in a separate bowl and then add to the sugar/butter mixture along with a little of the flour and mix.
Add the remainder of the flour and mix well.
Carefully arrange the pears over the bottom of the cake tin.
Spoon the cake batter over the pears. You may need to spread it out with a spatula or back of a spoon.
Bake in the oven for 30-40 minutes until the cake is risen and golden-brown. To test if it's ready: a skewer placed in the centre of the cake should come out clean of batter.
This is also very tasty served with custard or cream.
#Pear
#Pudding
#Cake
#Dessert
#Baking
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