French Pear Cake | Video
Fresh pears baked right into the batter to create perfectly moist pear cake. Best enjoyed with a generous topping of whipped cream, powdered sugar and toasted almond flakes.
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Ingredients
- 1 ¾ cups wholemeal or all-purpose (plain) flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 125 g unsalted butter softened
- 1 cup granulated sugar caster sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped fresh pear approximately 2 large pears peeled and diced + 1 pear, peeled and sliced thinly
- 1 tablespoon cognac or brandy optional
- Whipped cream to serve
- Toasted almond flakes to serve
- Powdered sugar icing sugar
Instructions
- Preheat oven to 180 C or 350 F. Grease and line a 22 cm cake tin with baking paper. Set aside.
- Place flour, baking powder and salt in a bowl. Whisk to combine. Set aside.Place butter and sugar in another bowl. Using an electric mixer, beat until pale and fluffy. Add eggs, one at a time, and beat again until just combined.Add vanilla extract and cognac (if using). Beat to combine. Add flour mixture. Beat until just combined.
- Add remaining flour mixture. Beat again until combined.Add pears. Using a spatula, fold in gently. Pour batter into the cake tin. Arrange sliced pears on top in a single layer. Bake for 1 hour or until a skewer inserted into the cake comes out clean.Cool in the tin for 10 minutes before turning on to a wire rack to cool completely.
- Dust with powdered (icing) sugar. Top with whipped cream and toasted almond flakes.
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Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 124mg | Fiber: 1g | Sugar: 14g