- STEP 1
To make the cake, beat together the butter and sugars until light and fluffy.
- STEP 2
Mix in the eggs a little at a time. Then add the self-raising flour, mixed spice and cinnamon, folding in gently.
- STEP 3
Fold in the chopped pears making sure they are evenly distributed throughout the mixture. Then put in a greased and lined 9" round tin.
- STEP 4
To make the topping, rub together the butter, sugar, flour, cinnamon and porridge oats using your hands until the mixture resembles breadcrumbs.
- STEP 5
Sprinkle the topping over the cake mixture evenly, ensuring there are no gaps. Place in the oven (170C fan oven) for 40-45 minutes or until a knife pulls out clean.
- STEP 6
Meanwhile to make the decoration, heat the sugars and butter in a shallow pan until caramel. Add the sliced pear and cook until the pear is soft. Remove the pears from the caramel and leave to cool.
- STEP 7
Once the cake is cool, add the sliced pears. Serve the cake warm or cold. This cake also freezes well for up to 1 month.