Anjou Pear Cake
This delightful pear cake is a perfect treat for any occasion. The soft and buttery pears infuse every bite with their sweet and aromatic flavor. Topped with a luscious apricot glaze and a dusting of icing sugar, this cake is a true crowd-pleaser. Enjoy a slice warm with a dollop of crème fraîche for the ultimate indulgence.
— Constant Cookbook
Ingredients
- 50g butter , melted, plus extra for the tin
- 500g ripe buttery pears , peeled, cored and roughly chopped
- juice 1 lemon
- 1 tbsp poire William liqueur (optional)
- 75g plain flour
- 1 heaped tsp baking powder
- 75g caster sugar
- 2 eggs , beaten
- 2 tbsp apricot jam , for the glaze
- icing sugar , for dusting
- crème fraîche , to serve
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
- Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
- To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 191 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.55 milligram of sodium
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