Anjou pear cake

Anjou pear cake

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(40 ratings)

Prep: 15 mins Cook: 50 mins Plus cooling

Easy

Serves 6
This fruity cake is at its best when made with melting, buttery pears

Nutrition and extra info

Nutrition: per serving

  • kcal191
  • fat10g
  • saturates5g
  • carbs22g
  • sugars13g
  • fibre2g
  • protein4g
  • salt0.55g
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Ingredients

  • 50g butter, melted, plus extra for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g ripe buttery pears, peeled, cored and roughly chopped

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp poire William liqueur (optional)
  • 75g plain flour
  • 1 heaped tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 75g caster sugar
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp apricot jam, for the glaze
  • icing sugar, for dusting
  • crème fraîche, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

  2. Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

  3. To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.

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Comments (40)

martus's picture
2.5

It's OK if you have loads of pears to spare, but otherwise nothing special - more of a pancake rather than a cake and would't serve it to a guest.
But again, good to use leftover fruit - it's tasty and super quick + easy to make.

icedvovo's picture
5

Great cake base! I made it again tonight using 1 cup wholemeal spelt flour, 2 apples (chopped and cooked in Pimms and All Spice) and 1 cup blueberries instead of pears and added 2 tablespoons of vanilla essence. The cake is so easy to make you can hand mix it and it turns out brilliantly. The recipe creates a small quantity of batter, just enough to full 4 mini loaves which is perfect for my son's lunch box. I look forward to experimenting with 2 pears and 1 cup raspberries, 2 cups pineapple, or 2 cups apricot as the next fruit filling. The cake doesn't need icing given the 75 grams of sugar in the recipe.

LillyTR's picture

Nice pudding, as others mentioned would need enhancing the flavour by adding some spices, next time I would add cinnamon, nutmeg, some ground spices, vanilla. Maybe orange zest, as well.
I used spelt flour, could do with little bit less sugar, though my pears were not too sweet and the cake came out rather nice. I also made a streusel to go on the top of the pudding (no glazing or icing sugar were used).

lauralmitchell's picture

This is one of my favorite recipes ever. So easy to make and always wonderful. Perfect for dinner parties.

icedvovo's picture
5

Fabulous! I am always looking out for low fat and low sugar cakes. This was a divine treat I whipped up in 20 minutes with the husband supervising the 7 year old who chopped 2 pears and an apple. I used spelt flour and substituted gin for Poure William liquer as that is all I had in the pantry and poured the mixture into a loaf tin lined with parchment. I also added vanilla essence. The cake rose beautifully and the fruit was evenly distributed through the loaf. I made the apricot jam glaze but next time I won't bother. The cake was scrumptious served with Greek yoghurt. Next time, I would add raspberries to the pear and ground cinammon, ginger and all spice just to add some scent. It's fabulous to find a cake recipe using only one-third cup of sugar, 1 cup plain flour and 50 grams of butter that tastes sensational with lots of fruit. A real winner that the whole family loves.

louisespikings's picture

Does anyone know I this cake can be frozen?

susieone's picture
5

I made this using very ripe William pears and didn't bother with the liqueur. I did use the apricot glaze but didn't bother with the icing sugar. I served with cream. This was a delight and so quick and easy! I shall make this again.

a.savina.yuksel's picture

It's a casual recipe which is simple and cheap to make.... The taste of it just like descriptions " simple and cheap". Would not recommend

greekmummy's picture
5

Used ginger wine to soak the pears in. Absolutely delicious, was a hit with my children too as they love pears. Husband has asked me to make another one as it was polished off in minutes.

lornamcinnes's picture
5

As others have said, the jam and icing sugar aren't necessary to finish off this pudding, I found it to be perfect the way it was when it came out of the oven all golden brown. I used three large Conference pears as that was what I had. I didn't bother peeling them because cooked pear skins are barely noticeable, they just melt away. My pears weren't especially ripe, but they tasted great in the pudding. I will certainly make this pudding again, perhaps substituting brown sugar for the caster sugar.

alicer90's picture
3

Only made half the amount because I didn't have enough pears, and put it in a loaf tin so it wouldn't be too stretched out. Cooked in 35 mins. I liked it, but it is very sweet and pear-y (mine were quite ripe) - a bit too sweet for my liking. I would put less sugar in next time and maybe more lemon to balance it out a bit. A nice texture though and not too stodgy so less guilt than a normal cake!

suegriff26's picture
4

Very nice, glazed with lemon curd instead of apricot jam

jododd71's picture
5

Very easy to make and tasted delicious, didn't use the glaze and only cooked for 40 minutes. Loved by all the family!

lynne82's picture
5

I made this for a dinner party desert. It's was fantastic! Everyone thoroughly enjoyed it served with homemade custard. really simple and quick to make. I didn't bother with the apricot glaze, just dusted some icing sugar.

Thought the pear to cake proportion was just right.

hasselk's picture
5

Absolutely wonderful.

roxannamartin's picture
5

Really delicious -- it's nice even without the glaze and the cream if you want to keep things simple

lesleyw10's picture
5

Delicious cake. Added extra flour as pears very ripe, and needed to cook for ten mins longer than recipe stated. Very impressed!

bebjebenthe's picture
5

What an amazing treat! Easy and so good. Not to heavy, there is more fruit as cake which I think is awesome as a simple dessert, but also for christmas or easter when you've already had such a large meal. Skipped the liquer.

wanton42's picture
5

I made something almost, but not entirely, unlike this recipe. Working with what we had in I used apples not pears, Muscat not poire William, Benecol spread not butter, lime juice not lemon, didn’t glaze it & added a good tsp of Vanilla Bean paste. I then served it with Greek yoghurt whipped with Honey, Muscat & Vanilla paste. Despite all these changes, it was gorgeous and moist. I had to cook it for about 70mins, but that could be because of the denser fruit. 1/6th of a cake gives a really decent size slice; will definitely make again with different fruit!

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