3 Packham pears, peeled, cored, cut into 2cm piece
185ml (3/4 cup) pouring cream
200g (1 cup, firmly packed) brown sugar
Instructions
Preheat oven to 180°C. Line a round 22cm (base measurement) cake pan with non-stick baking paper. Coarsely chop the dates and place in a heatproof bowl. Add the water and bicarbonate of soda. Set aside to cool. Use a fork to coarsely mash.
Use an electric beater to beat the caster sugar and 125g of the butter in a bowl until pale and creamy. Beat in the egg. Sift the flour and cinnamon over the egg mixture. Add the date mixture and pear. Use a large metal spoon to fold until well combined. Pour into the lined pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
Place the cream, brown sugar and remaining butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until well combined.
Slice the cake and drizzle over the warm toffee sauce to serve.
Cook's tip- Check the cake after 50 minutes - if it's too brown, cover with foil.
Serving
Suggestions
Serving tip- Serve with double cream, vanilla ice-cream or custard.
Originally Submitted
4/23/2011
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