Our pear tree has gone above and beyond this year which meant that I’ve been able to play with a few new recipes.
This is one that I will be baking for just about every occasion. It looks pretty, it has this delicious caramelized smell that fills the house and honestly it tastes amazing. This cake perfectly encapsulates the end of Summer drifting into Autumn.
You will need
250g salted butter, brought to room temperature
250g soft brown sugar
250g self-raising flour
4 eggs
100g pecans
2 teaspoons of baking powder
500g of pears
1/2 teaspoon of cinnamon
Method
- Start by whisking together the eggs and sugar until light and fluffy. Set to one side.
- Preheat the oven to 170 , then grease and line a deep 23cm cake tin
- Roughly chop or break up the pecans, reserving four whole
- Peal the pears chop in half and slice thinly. Arrange the slices on the bottom of the cake tin.
- Arrange the pecans in the middle.
- Chop the remaining pears into small chunks and set aside.
- Add the butter, flour, cinnamon, baking powder and vanilla extract to the egg mixture.
- Whisk until combined.
- Fold in the pear and pecans
- The mixture will be quite thick. Spoon carefully over the pears and smooth the top
- Bake for one hour
- Allow to cool before turning out the cake
As the pears cook, what would have been a dry came become perfectly moist. The brown sugar and salted butter create a caramelised flavour and the pecans add just enough crunch.
Dorothy found this recipe too tedious to help with. But licking the mixers and hanging over me while I tried to take pictures was right up her street 😂
Love Rachel ❤️
