Served warm or cold, this pear cake has all the comforting spices of winter.
- 125 ml (½ cup) plain yoghurt
- 3 eggs
- 5 ml (1 tsp) vanilla essence
- 125 ml (½ cup) butter, melted
- 315 ml (1¼ cups) cake flour
- 30 ml (2 Tbsp) brown sugar
- 7.5 ml (1½ tsp) baking powder
- 2.5 ml (½ tsp) bicarbonate of soda
- 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained and chopped
- 250 ml (1 cup) cake flour
- 65 ml (¼ cup) brown sugar
- 5 ml (1 tsp) ground cinnamon
- 2 ml (½ tsp) ground nutmeg
- 2 ml (½ tsp) ground ginger
- 125 ml (½ cup) butter, softened
- Sift together the flour, sugar, baking powder and bicarbonate of soda in the bowl of an electric mixer.
- Whisk together the yoghurt, eggs, vanilla essence, and melted butter.
- Add the egg mixture to the dry ingredients and beat until smooth.
- Pour the batter into a baking dish which has been sprayed with non-stick spray and lined with baking paper.
- Arrange the Rhodes Quality Pear pieces over the top of the batter.
- Bake the cake in an oven that has been preheated to 180ºC for 20 to 25 minutes.
- Meanwhile, make the crumb.
- Place all the dry ingredients into a bowl and rub in the butter until the mixture resembles breadcrumbs.
- Remove the cake from the oven and sprinkle the crumb over the pears.
- Bake for a further 20 minutes or until the crumb is golden and the cake is firm to the touch.
- Serve warm with whipped cream.