Pear and Raspberry Cake

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By now you have probably figured out that I love baking with fruit. Apples, oranges, plums, bananas, berries, basically any fruit that I can get my hands on, it all ends up in my baked goods. Pear and raspberry is actually a great combo, which I'd never used before until I made this cake. It was a surprisingly good combo! The sweet pears and the sour raspberries work perfectly together with this buttery cake. Needless to say, this cake didn't last long, it was gone with 48 hours...

The cake in this recipe is a basic butter cake. The best thing about basic recipes like this is that it can easily be tweaked to suit your needs. You can change up the fruit, add some spice, or simply have it plain! I've made this recipe a few times now, mostly with the pear and raspberries but I recently used the same recipe to make a lemon blueberry cake instead. It was a very summery cake indeed. You can try other fruit combinations, peach and raspberry will be my next stop, but the options are endless. You can also add some spice to the mix, such as cinnamon or even ginger. Pear and ginger would work great too! Honestly the combinations are endless. Have fun with it I say!

Pear & Raspberry Cake (From Laced With Sugar)
Serves 8-10
125 grams butter, softened
160 grams sugar
1 tsp vanilla
2 eggs
100g sour cream
150g standard flour
2 tsp baking powder
1 small can sliced pears, drained
1 cup frozen raspberries (do not defrost)

Preheat oven to 180˚C.
Grease and line your cake tin with baking paper (I used a 23cm round tin. Square tins work too)

Cream butter, sugar and vanilla together until light and creamy. Add in eggs one at a time, beating until each one is incorporated into the batter. Add in the sour cream and mix until combined. Mix in the flour ensuring there are no air pockets in the mixture. Lastly fold through the raspberries. Pour batter into cake tin. Smooth out with a spatula. Arrange your pears on top of the cake. No need to push them down as the cake will rise around it.

Bake in your preheated oven for 50-60 minutes. Test for done-ness by inserting a skewer int he middle of the cake - it should come out clean.
Cool in tin. Dust with icing sugar if you wish. Cut and serve. It's lovely served warm with a scoop of ice cream!

Enjoy!!

xx
Ugeshni