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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)

lishalinski's picture
5

I made this with seriously overripe pears that were carried home in my bicycle basket and were almost mush by the time they got home. The skins were brown and bruised and it didn't look likely that I could peel them so I just chucked in the skins too - it came out just fine with no obvious brown bits! so no need to peel if your pears are very ripe...

ms_diva88's picture
2

Such an easy and light cake to make that is a treat to eat! The whole thing disappeared in seconds and would be a fab end to any dinner party. As some people have commented the pear flavour isn't strong despite the amount of fruit, but that's partly why it went down so well. I'm liking the idea of trying it with ground almonds and different fruits too - yum!

gazza_0208's picture

Rubbish recipe, you need far too much flour to use fresh pears, then no one says its leaks through the tightest of cake tins because they heat up! I am finding far too many of these on this site.

evijablue's picture
5

DELICIOUS!!! This is one of the yummiest cakes I've ever made and has hardly any flour. A new favourite!

kalmia's picture

Made this today and it went down a treat. Instead of a jam glaze I used chocolate. Break up a large bar of chococlate into small pieces. Turn the oven off when the cake is cooked, scatter the chocolate pieces on the top of the cake a pop it back in the oven for a couple of minutes to melt the chocolate. The chocolate can then be spread to cover the top with knife. Leave to cool so the chocolate sets hard...or if you are impatient like we were eat with the chocolate still warm and runny. Yum!

hazel1970's picture
5

have been making this for a while now, always goes down well, even if people dont like pears, have not used the alcohol or a glaze, if pears are very ripe may need a touch more flour, but still needs to be a bit sloppy,
once used up some left over ground almonds, also very good, for the people who complain that there is too much fruit and not enough 'cake' i think that is the point, makes it a bit healthier and very light, also nice with ice cream
I expect it could be done with other fruit ie apples, but not tried as really like the pears, the hardest (if you can call it hard) is cutting up the pears!!
go on give it a try, HM

ejp1170's picture
5

Delicious. Made this about a dozen times now with various fruits from the garden and allotment and everyone a winner. Left out liqueur as never had any, and the glaze is unnecessary. Made a softfruit compote to go with a couple of times when used as a dessert when friends are round. Wonderful way to use up the various gluts of fruit you tend to get when you grow your own. Would recommend this recipe any time.

mylittlepony's picture
5

Very easy to make and tastes delicious. I've made this twice now and have one in the oven as I type. It's proven very popular with my family and great for using up over-ripe fruit. I've just added an apple and sultanas so am hoping for a great result again.

fayfumbs's picture
5

Very easy to make and tasted delicious even without the topping or creme fraiche

itsybitsy's picture
5

Dead easy to make and equally easy to eat! Absolutely delicious. Just made it for the second time at hubby's request.

ZaraD's picture
5

Fabulous cake, I made mine with 300g pears and 200g blackberries, wonderful!

sheenahorgan's picture
5

Fabulous! Loved by kids and grown ups, very easy. Added vanilla too - yum !

jeffmcqueen83's picture
5

Cooked this for the in-laws and it went down so well that they polished off the leftovers between them with plenty of creme fraiche! Beautifully moist and full of flavour - can't wait to make it again.

hilaryb's picture
5

Absolutely perfect cake. Best with not too ripe pears, when just right for eating. I assumed it was supposed to be quite thin, as it looked quite shallow in the dish adn as if there were too many pears, but it tasted amazing, quite nice to have lots of fruit. its was big hit with the husband.

ellenprockter's picture

I loved this but thought it was more of a cafouti than a cake. Used rum rather than pear liqueur - excellent. Just used 10 more grams of four.

lindseymartin's picture
5

This was just exquisite. Used the optional pear liqueur as randomly happened to have some. Did not bother with glaze but just used icing sugar. Served with half fat creme fraiche. It was light and not too filling. Quantity of other ingredients to pears was fine.

blackwheel's picture
4

utterly scrummy, my partner made this recently and it was an eyes bigger than my tummy cake!

robbshowe's picture
2

I made this recently, but was a bit disappointed there didn't seem to be enough cake mixture in proportion to the pears, so I didn't think you could taste the cake very well.

sarahg's picture
5

Gorgeous cake!! Was at a loss to know what to do with some pears that my son just refused to eat!! I hope that we have some more pears that don't meet with his approval soon!

lucimakesfabcake's picture
5

I made this cake as a sunday lunch dessert, it was beautiful! Very tasty and moist, i've had many requests for it agian :)

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