Comfort Food – Pear and Ginger Cake

Pear cake

Need to whip up a quick cake for company? Then is the perfect recipe! I originally found this recipe on 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.

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

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,

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