This Cake Is So Good It Must Be Illegal!

 

I may not go back to my apple cake recipes, ever again. Seriously, this cake is THAT good. And those caramelized pears? They are so yummy, I might just have them for breakfast tomorrow morning!

So if you don’t feel like baking a whole cake today, at least make the pears and serve them with ice cream. Dee-licious! You’ll get about 8 servings from this recipe, but I have to be honest with you – I ate two slices right off the bat! You may like to be prepared for this to disappear super fast!

 

Ingredients

10 tbsp Land O Lakes unsalted butter, softened

1/2 cup caster sugar

2 medium Eggland’s eggs

5 Tbsp wholemeal self raising flour

5 Tbsp ground almonds

1/4 tsp cinnamon

For the caramelised pears:

3 pears, reasonably firm, but not rock hard

2 Tbsp Land O Lakes unsalted butter

1 Tbsp Domino granulated sugar

 

Instructions:

Preheat oven to 325°. Grease a springform cake tin and line the base with baking parchment.

Peel, core and quarter the pears.

Melt the butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to get a lovely golden colour, about 10-15 minutes. Set aside to cool.

Beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.

Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.

Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin. Serve the cake warm with clotted or whipped cream.

 

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Quick tip: This recipe serves 8.