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Pear and almond cinnamon cake

Adapted from here [1]

Makes one 22cm (9 inch) cake

125g butter, softened

1 cup caster sugar

2 tsp cinnamon

2 eggs

2 cups self-raising flour

1/2 cup milk

Brown sugar

100g roasted almonds, roughly chopped

2 pears, cut roughly into 2cm cubes

  1. Preheat oven to 160C (320F). Grease and line a round cake tin with baking paper.
  2. Beat butter, caster sugar and cinnamon in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each addition
  4. Gently fold in flour, milk and half the almonds.
  5. Pour mixture into prepared pan.
  6. Scatter clumps of brown sugar over the entire surface of the cake batter and sprinkle with remaining almonds.
  7. Push chunks of pears throughout the batter and gently press all the topping into the batter.
  8. Bake for 1 hour or until cake is cooked when tested with a skewer.
  9. Cool in the pan for 5 minutes before allowing it to cool on a wire rack.
  10. Serve warm or at room temperature with custard.