The only thing that irks me about it is the fact that it takes 40 to 50min to fully bake to perfection and I simply don’t have the patience to wait for such goodness..lol. I digress.
This cake is well worth the hassle. Since discovering it, we seem to often have an abundance of pears which the boys can’t quite get through, when there’s a few left in the bag, is when I’ll find a good enough reason to bake this delicious pear cake.
Should the pairs not be as ripe as the recipe requires, I cook them a little to soften them with a little bit of water and a teaspoon of sugar. If I do stew the fruit, the likelihood is that I will reduce the sugar called for in the recipe to ensure this remains a light and not overly sweet cake.
You know it’s done just right when you go back for a second slice guilt free.
Just the other day I decided this is my appreciation cake and I’ve already baked it twice for Individuals I wanted to thank for their kindness and going over and beyond their call of duty. As the year comes to an end, so we start to introspect and give thanks where it’s due. This cake with a litre of Ultra Mel custard is just the right thing. Its takes effort to make and is baked with love to achieve the perfect consistency. It’ll also make a great addition to Christmas lunch this year.
Using very little flour considering this is a cake and plain yogurt, our recipe turns out moist and dense and packed with pear slices. This cinnamon pear cake is great as dessert, snack or even a holiday weekend breakfast. Just make sure to have a fresh pot of tea on hand. Share your Christmas lunch/dessert ideas with us on the Chellzkitchen Facebook page. NB: With less than a week to go till month end, I’d like to take this time to encourage you to enter the Danone #Mopako101 video competition, which has a Cash Prize of P1,000. Details are on our aforementioned page.
INGREDIENTS
Nutriday - ¾ cup (plain yogurt)
Oil - ¼ cup
Sugar - ⅔ cup
Eggs - 2, large
Vanilla extract - ½ tsp
Lemon zest - 1 tsp
All-purpose flour - 1¼ cups
Baking powder - 1¼ tsp
Baking soda - ¼ tsp
Salt - ¼ tsp
Pears - 4 medium-sized, very ripe
Cinnamon powder - 1 tsp
Ultra Mel Custard for serving
INSTRUCTIONS
Pre-heat oven to 175 degree Celsius. Grease and flour pan thoroughly and line bottom of a round cake pan with parchment. Set aside. Alternatively butter lightly and dust over with cake flour. Peel, core and cut pears into cubes and thin slices In a large mixing bowl, combine the Nutriday Plain Yoghurt, oil, sugar, eggs, vanilla and lemon zest till smooth.
Placing a large sieve right over the bowl, sift together the flour, baking powder, baking soda and salt into the bowl. This allows for your sponge to be airy. Fold into the wet ingredients until fully incorporated and batter is smooth. Mix in the cubes pieces of pear. Pour the mixture into a baking tin. Arrange pear slices on top of cake batter.
Sprinkle cinnamon powder on top. Bake for 40 minutes or till cake is puffy and golden and passes the tooth pick test. Remove from oven and cool in pan over a wire rack for 10 minutes. Dust lightly with powdered sugar, cut and serve. Enjoy with a glass of Ultra Mel custard. Cooled cake covered properly keeps well on the countertop for 2 days, refrigerate for longer keeping.
