Pears are a sweet, tasty fruit that’s full of fiber, low in calories, and loaded with antioxidants, including vitamin C. They are native to Europe and West Asia and have been used in anti-inflammatory, diuretic, and anti-hyperglycemic remedies in China for more than 2,000 years. And pears’ benefits for health, such as protection from stroke and some cancers, are backed by research.

This cake is a wonderful blend of juicy pear pieces and supple, moist cake. Familiar and quickly become a favorite.

Ingredients

1 ¼ cups all purpose flour plain flour

1 ½ teaspoon baking powder

¼ teaspoon salt

2 pears (ripe but not overripe)

2 eggs

½ cup sugar

½ cup unsalted butter melted

¼ cup sour cream

2 tablespoon sugar (to top)

Instructions

Preheat the oven to 350F/180C and line an 8in/20cm springform round cake tin.

In a small-medium bowl, sift or whisk together the flour, baking powder and salt. Set aside.

Peel and core the pears. Cut them into small dices, around ½ – ⅔in (1 ¼-1 ¾cm). Set aside.

In a large bowl, whisk together the eggs and ½ cup sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the butter in a steady stream while whisking it in at the same time. Add the sour cream and mix this in as well.

Mix the flour mixture into the egg mixture and stir until combined but try not to over-mix. Fold in the pears carefully so that they are mixed through but you don’t break them up.

Pour the mixture into the lined cake tin and spread the mixture to the edges with a spatula and flatten out the top. Sprinkle on the 2tbsp sugar then bake for approximately 40-50 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.

Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Works well both served warm or at room temperature, as it is or with cream/creme fraiche on the side.