Prep 20 mins
Cook 1 hr
Posting for Chef #29196 This is from Australian Good Taste magazine. Australian measurements used, one tablespoon = 20ml, one cup = 250ml.
- 125 g butter
- 2⁄3 cup brown sugar, firmly packed
- 2 eggs
- 1⁄2 cup light sour cream
- 1 1⁄4 cups self-raising flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 3 pears (such as Williams, Packham or Beurre Bosc)
- clotted cream, to serve
- 2⁄3 cup sugar
- 1⁄4 cup water
- 1⁄4 cup boiling water
- Preheat oven to 180°C Butter around 20cm cake tin well.
- Make the topping first. Combine sugar and the 60mls (1/4 cup) water in a small saucepan and stir over medium heat until sugar dissolves.
- Bring to the boil, without stirring, until the syrup turns a golden brown. It is a good idea to occasionally brush down the sides of the saucepan with a pastry brush dipped in water to prevent the syrup from crystallising.
- Remove from heat immediately and carefully add the 60mls (1/4 cup) boiling water (the syrup will spit a little when the water is added).
- Stir until the toffee is smooth (you may have to return it to the heat to help it dissolve). Pour into the base of the buttered cake tin. Set aside.
- Now for the cake. Beat butter and sugar together using an electric beater until pale and creamy. Add eggs and beat until well combined. Mix in the sour cream.
- Sift together flour, baking powder, ginger and cinnamon and then fold into the sour cream mixture.
- Core, peel and halve the pears and arrange, flat side down, over the toffee in the cake tin. Spoon the cake mixture over the pears and spread evenly.
- Bake in pre-heated oven for 50-55 minutes or until cooked through and a skewer inserted into the centre comes out clean.
- Stand in tin for 5-10 minutes and then turn onto a serving plate. Serve warm with clotted cream.
I used to make this years ago and make it often, but I lost the recipe a couple of years ago. I have made it in huge quantities for functions and it works like a dream. I've used tinned pears in a pinch and that works well. Thanks Jewelies for finding this for me.