Pear Cake
With pear season in full swing and some beautiful Tasmanian pears in-store at the moment, we thought a pear cake was in order. This delightful number is moist and fruity and just the thing for a Sunday afternoon treat. It’s also scrumptious warmed slightly and served with cream or ice-cream for dessert.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 12
What do I need?
- 4 small pears, peeled and cut into quarters
- 250 g butter, at room temperature
- Zest of 1 lemon
- 250 g caster sugar
- Splash of vanilla extract
- 4 eggs
- 250 g plain flour
- ½ tsp baking powder
- Pinch of salt
How do I make it?
- Preheat oven to 175C.
- Grease and line a 24 centimetre springform pan.
- Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well between additions. Add vanilla and lemon zest and mix to combine. Sift in flour, salt and baking powder and mix until just combined.
- Pour half the mixture into the prepared pan, then arrange pears on top. Pour remaining mixture over the top of the pears.
- Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
