Layered Pear Cake (3 of 3)

We seem to have an oversupply of ripe pears at the moment and so instead of letting them go to waste I thought I would make a moist layered cake with excesses amount of fruit, the perfect warming winter cake. It is very similar to a layered dutch apple cake and would of course work very well with apples too. Because this cake is so moist it lasts quite well for a few days, but beware, it is very morish and it will be hard to stop at just one piece! I was thinking that it might freeze well but we didn’t actually get to that point to try it out!! Although traditional recipes with pears or apples always tell you to peel your fruit, leave the skin on as most of the fibre and goodness of fruit is in the skin and you really can’t notice the difference. Oh and it also gave me the opportunity to use one of my favourite vintage enamel baking dishes that I bought at the Camberwell Markets last year, what do you think?

Layered Pear Cake (1 of 3)

Layered Pear Cake (2 of 3)

Layered Pear Cake Recipe
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2 cups plain flour
1 cup wholemeal flour
2 1/4 cups sugar
3 teaspoons baking powder
4 eggs
200g melted butter
1/3 cup milk
2 1/2 teaspoons vanilla extract
4 large pears, thinly sliced (with a squeeze of lemon to stop them going brown)
1/2 cup extra sugar plus cinnamon mixed with it

Preheat the oven to 180 degrees celsius (fan forced). Grease and line with baking paper a large rectangular or square baking tin.

Mix together eggs, milk, melted butter and vanilla. In a large mixing bowl, whisk together flours, baking powder and sugar. Combine the wet mixture with the dry and stir until combined.

Pour 1/4 of the cake mixture in the baking tin and layer with 1/3 of your pears and sprinkle with cinnamon sugar. Repeat with 3 layers of pear and 4 layers of cake mixture. Finally, sprinkle the top of your cake with the cinnamon sugar.

Bake for 1 1/2 – 2 hours depending on the size of your baking tin and when a skewer in the middle of the cake comes out clean. The cake will have a crispy top and edges from the caramelised sugar. Dust with a little extra cinnamon sugar and eat warm with ice cream or cream or just by itself.

Serves 8-10.

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2 Responses to Layered Pear Cake

  1. Sarah K says:

    I made this last night and it turned out really well, but I think the amount of milk is incorrect. 1/3 cup milk made a cake batter that was really thick (like cookie dough) and it couldn’t pour it over the pears. I added an additional 1 cup of milk and it made it thinner so I could pour it. Quite tasty!

  2. Hi Sarah,
    It is quite a thick batter because the fruit has so much moisture in it it kind of sorts itself out during baking. Did you melt the butter? This might have made a difference to it being a bit thicker? I have made it a few times and it seemed to work out ok. Glad it was delicious anyway!
    Thanks for your feedback,
    Prue

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