Country-style pear cake

"This is my family's favourite cake. It stays so moist days after it is baked. Can also be frozen or made into muffins. Serve with a dollop of cream."
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat your oven to 180 degrees celsius.
  • Grease a deep, 20 cm round cake tin and line with baking paper.
  • With electric beaters, beat butter and sugar until light and creamy.
  • Add eggs one at a time stirring after each one.
  • Add essence and beat until combined.
  • With a metal spoon, fold in flour and cinnamon alternatively with the milk.
  • Stir until just combined and mixture is almost smooth.
  • Transfer mixture into prepared tin.
  • Peel pears and cut into quarters lengthwise.
  • Press pieces gently into cake mixture along the sides of the tin having the narrow part of the pear pieces facing the centre of the cake.
  • Gently warm apricot jam and drizzle over cake and pear and bake in the oven for about 55 minutes.
  • Some ovens may be a little different so keep an eye on it after 45 minutes of cooking.
  • Pears are very moist and some cakes may take a little longer.
  • Turn the heat down if this happens so the cake does not burn.
  • Leave in the tin for about 10 minutes after cooked and then turn onto a rack to cool.

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RECIPE SUBMITTED BY

I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.
 
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