Description
Mary Berry’s Pear Cake is a delightful dessert that combines ripe, firm pears with a light and airy sponge cake, topped with a warm cinnamon crumble. The cake features fresh pear slices gently folded into the batter and arranged beautifully on top, creating a comforting and flavorful treat perfect for any occasion.
Ingredients
Cake
- 2 large Pears, peeled, cored, and sliced
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Milk
Crumble Topping
- 1/4 cup Brown Sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare Cake Pan: Grease a 9-inch round cake pan thoroughly to prevent sticking and set it aside.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, ground cinnamon, and salt, then set the mixture aside.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which helps to incorporate air for a soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next; then mix in the vanilla extract.
- Combine Batter: Gradually fold in the dry flour mixture alternately with the milk, mixing just until combined to avoid overworking the batter.
- Fill Cake Pan: Pour the batter into the prepared cake pan, smoothing the top evenly.
- Arrange Pears: Arrange the sliced pears on top of the batter in a circular pattern to create an attractive presentation and even distribution.
- Add Crumble Topping: Sprinkle the brown sugar evenly over the pears to form a sweet, cinnamon-infused topping as it bakes.
- Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for best texture and flavor.
Notes
- Use ripe but firm pears to maintain texture and prevent them from becoming mushy during baking.
- Gently folding the pears into or placing them on top of the batter helps keep the slices intact.
- Make sure not to overmix the batter to keep the cake light and airy.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
