Pear and Ginger Cake
Serves 8
topping
4 large, firm pears
125g butter
1¼ cups Bundaberg Rich Brown Sugar
cake
90g butter
¾ cup Bundaberg Caster Sugar
2 eggs
1¼ cups self-raising flour
2 teaspoons allspice
1/3 cup sour cream
½ cup glace ginger, drained and chopped thick cream, to serve
- Preheat oven to190oC. Grease a 23cm diameter round cake pan. Line base with non- stick baking paper.
- Make topping. Peel pears. Cut into quarters and remove cores. Place butter and brown sugar into a large frypan and stir over a medium heat until butter melts and sugar dissolves. Add pears and cook, turning the pears occasionally, for 3 minutes. Remove pears. Pour the syrup onto the base of prepared pan and arrange pears in syrup, cut side facing up.
- Make cake. Using an electric mixer, beat butter and sugar until creamy. Beat in eggs. Sift flour and allspice together and fold through mixture. Stir in sour cream, then ginger. Carefully spoon evenly over pears and gently smooth surface.
- Bake for 60 minutes or until a skewer inserted into the centre of the cake removes clean. Allow to cool 10 minutes in pan. Place serving plate on top of pan. Carefully invert, turning cake out onto plate. Serve warm or cold with thick cream.
pear and ginger cake the yummiest ever
So very easy to make and so delicious to eat. Once you start you cant stop. I only put in about 60g ginger and now I can get two cakes per 125g packet of ginger, saves on costs. I also used our own pears. I used greek style yoghurt instead of sour cream, I had this in the freezer already. My 3 & 5 yr olds also helped make this cake as it's that easy and they loved eating it too.