I've always loved using fruits such as apples, pears and peaches in my cakes as they bake so beautifully and are so moist and soft after baking.
I saw this Bill Granger Pear and Cinnamon Cake featured on UK's online Independent newspaper and Bill said that this is a variation on his wife's simple cinnamon cake, with the addition of fruit and brown sugar to make it more wintery than the original.
A soft butter cake scented with cinnamon baked topped with pears and walnuts makes a delicious tea time treat. I love the combination of flavours so much that I've made this cake twice. The best part about it is that it doesn't use that much butter so you won't feel so bad eating an extra slice or two. Best served warm and perhaps with some ice cream, if you like!
Pear and Cinnamon Cake (8 inch)
Recipe by Bill Granger
- 75g/3oz butter, softened
- 125g/4oz soft dark-brown sugar
- 1 tsp ground cinnamon
- 2 eggs, lightly beaten
- 175g/6oz self-raising flour
- 80ml/3fl oz milk
- 50g/2oz walnuts, roughly chopped
- 1 pear, peeled and cut into wedges
- 1 tbsp honey
- Preheat the oven to 180C/350F/Gas4. Beat the butter, sugar and cinnamon with electric beaters until pale and creamy. Gradually beat in the eggs.
- Tip in the flour, milk and most of the walnuts and mix until combined.
- Pour the batter into a greased and lined 20cm cake tin, and dot the pears over the top with the remaining walnuts.
- Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes before removing. Brush the cake with a little honey before serving warm.
This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.