We were meant to have afternoon tea the other weekend down in the country, but cyclone Lusi put paid to that with the rain & the wind. But hunkered down inside it was the perfect day for baking & simmering. So bread was baked, beef bourguignon was simmering on the stove & I made these little pear cakes. It’s been a while since any sweet treats have been baked & it was the perfect afternoon to snuggle on the sofa with a good book & some catch up on TV alongside tea & cake.
These little cakes are spiked with cinnamon & topped with slices of pear for a welcome little treat on a wild & wet Sunday or actually any lazy Sunday afternoon.
Pear Cakes, courtesy of Grant Allen
1 1/2 cups flour
3/4 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3 pears, small to medium, cut 8 fine slices & grate the rest
3/4 cup soft brown sugar
100g butter, softened
1 tsp nutmeg, freshly grated
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup sour cream
Preheat the oven to 190C / 375F
Sift the first four ingredients.
Place the sugar & butter in the bowl of a mixer & cream until light & fluffy. Add the spices, egg & vanilla & mix to combine.
Gradually add the flour & sour cream, beating at a low speed. Stir in the grated pear. Divide the mix between 8 cupcake cases & top each with a pear slice.
Place on a baking sheet & cook for 20 minutes or until a skewer comes out clean. Let them cool a little & then settle in with a cuppa & a little cake.
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