Anjou pear cake

Anjou pear cake

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(44 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

    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

    Pear

    pair

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

  • juice 1 lemon
    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

    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
    Eggs

    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, questions and tips

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greekmummy
2nd Apr, 2013
5.05
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
lornamcinnes
24th Mar, 2013
5.05
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
22nd Feb, 2013
3.05
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
18th Jan, 2013
4.05
Very nice, glazed with lemon curd instead of apricot jam
jododd71
11th Jan, 2013
5.05
Very easy to make and tasted delicious, didn't use the glaze and only cooked for 40 minutes. Loved by all the family!
lynne82
29th Oct, 2012
5.05
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
hasselk
28th Oct, 2012
5.05
Absolutely wonderful.
roxannamartin
26th Oct, 2012
5.05
Really delicious -- it's nice even without the glaze and the cream if you want to keep things simple
lesleyw10
21st Oct, 2012
5.05
Delicious cake. Added extra flour as pears very ripe, and needed to cook for ten mins longer than recipe stated. Very impressed!
bebjebenthe
22nd Sep, 2012
5.05
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.

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