Recipe by Susie T
This is my family's favourite cake. It stays so moist days after it is baked. Can also be frozen or made into muffins. Serve with a dollop of cream.
- 125 g unsalted butter
- 3⁄4 cup caster sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 2 cups self-raising flour, sifted
- 1⁄2 cup milk
- 3 tablespoons cinnamon
- 1⁄2 cup apricot jam
- 2 pears
Directions See How It's Made
- Preheat your oven to 180 degrees celsius.
- Grease a deep, 20 cm round cake tin and line with baking paper.
- With electric beaters, beat butter and sugar until light and creamy.
- Add eggs one at a time stirring after each one.
- Add essence and beat until combined.
- With a metal spoon, fold in flour and cinnamon alternatively with the milk.
- Stir until just combined and mixture is almost smooth.
- Transfer mixture into prepared tin.
- Peel pears and cut into quarters lengthwise.
- Press pieces gently into cake mixture along the sides of the tin having the narrow part of the pear pieces facing the centre of the cake.
- Gently warm apricot jam and drizzle over cake and pear and bake in the oven for about 55 minutes.
- Some ovens may be a little different so keep an eye on it after 45 minutes of cooking.
- Pears are very moist and some cakes may take a little longer.
- Turn the heat down if this happens so the cake does not burn.
- Leave in the tin for about 10 minutes after cooked and then turn onto a rack to cool.