Vickys Spiced Pear Cake, GF DF EF SF NF
My mums pear tree is performing well this year! This is a spin-off from my Pear & Apple Upside Down Cake. I always intended adding a caramel topping to that. You could add chopped pecans or walnuts to this recipe if desired, a couple of handfuls / 1 cup. Either mix through the batter with the chopped pear or scatter on top with a couple extra tablespoons of light brown sugar
Vickys Spiced Pear Cake, GF DF EF SF NF
My mums pear tree is performing well this year! This is a spin-off from my Pear & Apple Upside Down Cake. I always intended adding a caramel topping to that. You could add chopped pecans or walnuts to this recipe if desired, a couple of handfuls / 1 cup. Either mix through the batter with the chopped pear or scatter on top with a couple extra tablespoons of light brown sugar
Cooking Instructions
- 1
Preheat the oven to gas 4 / 180C / 350F and grease a 10" round springform cake tin
- 2
Add a quarter of the diced pears to a small pan of simmering water or pear juice on the stove. Cook for a few minutes until softened then drain and puree / mash well. Set aside
- 3
Mix the flour, xanthan gum if using, baking powder and soda, cinnamon and ginger together in a large bowl
- 4
Whisk the sugars, oil, milk, vanilla and pear puree together until the sugar is dissolving well
- 5
Make a well in the middle of the dry mix and pour in the liquid in, combining to form a smooth batter. GF flour may need a splash more milk added
- 6
Fold in the chopped pears and spoon the batter into the cake tin
- 7
Bake for 50 - 60 minutes until firm to the touch, golden and pulling in from the sides of the tin
- 8
Let cool in the tin for 10 minutes then either cut into portions and serve warm with ice cream or custard...
- 9
Or turn out, let cool completely on a wire rack then dust in icing sugar and slice
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