Name: Anjou pear cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 50g butter melted, plus extra for the tin; 500g ripe buttery pears peeled, cored and roughly chopped; juice 1 lemon; 1 tbsp poire William liqueur (optional); 75g plain flour; 1 heaped tsp baking powder; 75g caster sugar; 2 eggs beaten; 2 tbsp apricot jam for the glaze; icing sugar for dusting; crème fraîche to serve

Home
Recipes
Anjou pear cake

Anjou pear cake

Good Food team

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 50 mins

Plus cooling

A star rating of 4.6 out of 5.98 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Luxury chocolate with marshmallows

A star rating of 4.8 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter

melted, plus extra for the tin
500g ripe buttery pears

peeled, cored and roughly chopped
juice 1 lemon
1 tbsp poire William liqueur

(optional)
75g plain flour
1 heaped tsp baking powder
75g caster sugar
2 eggs

beaten
2 tbsp apricot jam

for the glaze
icing sugar

for dusting
crème fraîche

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal191
fat10g
saturates5g
carbs22g
sugars13g
fibre2g
protein4g
salt0.55g

low

Method

step 1

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

RECIPE TIPS

PEARS

If using very ripe pears, the mixture may be a bit slack, so add another 1-2 tbsp flour.

Recipe from Good Food magazine, October 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.98 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now