Anjou pear cake

Anjou pear cake

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(51 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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mylittlepony
12th Oct, 2011
5.05
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
fayfumbs
4th Oct, 2011
5.05
Very easy to make and tasted delicious even without the topping or creme fraiche
itsybitsy
30th Sep, 2011
5.05
Dead easy to make and equally easy to eat! Absolutely delicious. Just made it for the second time at hubby's request.
ZaraD
17th Aug, 2011
5.05
Fabulous cake, I made mine with 300g pears and 200g blackberries, wonderful!
sheenahorgan
19th May, 2011
5.05
Fabulous! Loved by kids and grown ups, very easy. Added vanilla too - yum !
jeffmcqueen83
13th Mar, 2011
5.05
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
10th Feb, 2011
5.05
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
21st Dec, 2010
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
3rd Dec, 2010
5.05
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
3rd Dec, 2010
4.05
utterly scrummy, my partner made this recently and it was an eyes bigger than my tummy cake!

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