Comfort Food – Pear and Ginger Cake
Nov
9th

Pear cake

Need to whip up a quick cake for company? Then is the perfect recipe! I originally found this recipe on Taste.com.au and have made the apple muffins quite a few times. They are always moist, full of flavour, and definitely a crowd pleaser (and by “crowd”, I mean my eighteen month old daughter who alternates between stuffing huge pieces of it in her mouth and throwing it across the room). During the week I had an abundance of pears, so I decided to change things up a bit and use the recipe to bake a pear cake, rather than muffins.

Ingredients
1 1/2 cups self-raising flour
50g polyunsaturated margarine
1/2 cup caster sugar
1/2 cup reduced-fat milk (I used lite soy milk)
1 egg, lightly beaten (I used Orgran’s Egg Replacer since my daughter is allergic to egg)
425g stewed apples or pears (or both)
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
2 teaspoons brown sugar
2 teaspoons rolled oats

Method
Preheat oven to 180°C (or about 160°C for a fan forced oven). Grease a loaf tin and line the bottom with baking paper. I tend to spray the tin lightly with canola oil rather than grease it with butter and it works just fine.

Sift flour into a large bowl. Using your fingertips, rub in margarine until mixture resembles fine breadcrumbs.

Stir in sugar and ginger.

Add the milk, egg/egg replacer and 1 cup of the stewed fruit into flour mixture (don’t overmix batter – it should still look lumpy).

Spoon mixture into tin. Finely chop remaining pie apple. Spoon over the top of the cake.

Combine nutmeg, sugar and oats in a bowl. Spoon over the top of the cake

Bake for about half an hour, or until a skewer comes out of the cake clean.

What’s your favourite quick and easy cake to bake when time is of the essence?

Until next time,

Related Posts Plugin for WordPress, Blogger...
Share this post:

Leave a comment

Your email address will not be published. Required fields are marked *