This is my favourite cake recipe at the moment. It is super easy and a brilliant way of using up a glut of pears, its also pretty yummy!
Autumn Pear Cake
You will need a 9 inch Spring Form cake tin.
- 6-8 Pears, peeled, cored and thinly sliced
- 300 ml Golden caster sugar (measure in a measuring jug)
- 3 large eggs
- 250g Unsalted butter
- 300g Plain flour
- 1 tsp Baking Powder
- Dark brown Sugar to sprinkle (approx. 2 tablespoons)
Pre-heat the oven to 180 degrees Celsius. Cream the butter and caster sugar in a bowl until pale and fluffy. Add one egg at a time and whisk into the mixture adding a tablespoon of flour with each egg. Add the remaining flour and baking powder to the mixture and beat until combined and smooth. Grease the cake tin and spoon half the mixture into the tin. Smooth the surface with the back of a spoon and arrange a layer of pears, using half of the fruit. Carefully spoon the remaining mixture on top of the layer of pears and place the remaining pears carefully on top of the cake pushing into the batter slightly. Sprinkle with the dark brown sugar and bake for around an hour or until a skewer pushed into the centre of the cake comes out clean.
I just love this time of year. Leaves falling, the prospect
of wintery walks and time to cozy up in the warmth with a nice cup of tea and a
pile of wool.
For me, it’s also a favourite time of year for recipes. I've
tried a couple of new autumn inspired recipes this year so far, which I am
excited to share. This first is a delicious Apple Caramel Jam adapted from here, just perfect on
a crumpet or a chunk of homemade bread. Yum.
Apple Caramel Jam
This makes around 3 small jars of jam.
- 8 apples peeled, cored and chopped
- 1 tablespoon of butter
- 2 cups of demerera ugar
- 1 cup granluated sugar
- 1/3 cup water
Sterilise the jars by baking in the oven on a low heat for 30 minutes. Meanwhile add the apples, water and butter to a heavy bottomed pan and bring to the boil. Cook for 8 minutes stirring frequently. Add the sugar, stir and boil for 2 minutes without stirring.
Carefully transfer to the sterilised jars and put the lids on the jars. Allow to cool then refrigerate. The Jam will keep unopened in the fridge for around 6 weeks, once open consume within 2 weeks.