Description
Mary Berry’s luscious pear cake delivers European elegance with simple ingredients and classic British baking charm. Rustic layers of tender fruit and delicate crumb invite you to savor each warm, spiced slice of this comforting dessert.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 3 ripe pears, peeled, cored and thinly sliced
- 250g (9 oz) self-raising flour
- 175g (6 oz) butter, softened
- 175g (6 oz) caster sugar
Binding and Seasoning Ingredients:
- 75g (2.5 oz) plain flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
Crumble Topping:
- 50g (1.75 oz) butter, cubed
- 25g (0.9 oz) caster sugar
- 1 teaspoon ground cinnamon
Instructions
- Warm the oven to 180°C/350°F/gas mark 4. Generously coat a 23-centimeter (9-inch) springform pan with butter and line the bottom with parchment paper.
- In a spacious mixing vessel, cream together the butter and sugar until the mixture becomes airy and pale, creating a smooth consistency.
- Incorporate eggs individually into the butter mixture, thoroughly blending after each addition to ensure a uniform texture.
- Gently sift the flour, baking powder, and ground cinnamon directly into the creamed mixture, folding carefully to create a homogeneous batter without overmixing.
- Transfer the cake batter into the prepared pan, smoothing the surface with a spatula to create an even layer.
- Artfully arrange the thinly sliced pears across the top of the batter, creating an aesthetically pleasing pattern.
- Prepare the crumble topping by combining flour, cold butter pieces, sugar, and cinnamon in a separate bowl, using fingertips to mix until the mixture resembles coarse breadcrumbs.
- Evenly distribute the crumble topping over the arranged pear slices, ensuring complete coverage.
- Place the cake in the preheated oven and bake for 50-55 minutes, checking doneness by inserting a thin skewer into the center – it should emerge clean and dry.
- Remove from the oven and allow the cake to rest in the pan for 10 minutes, enabling it to set and cool slightly.
- Carefully transfer the cake to a wire cooling rack, letting it cool completely to room temperature.
- Serve the pear cake as is, or elevate the experience by accompanying it with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Select ripe yet slightly firm pears to prevent a mushy cake texture.
- Slice pears thinly for even distribution and smooth integration with cake batter.
- Minimize mixing time to maintain cake’s light and tender consistency.
- Use a springform pan for easy cake removal after baking.
- Verify cake doneness around 50 minutes by checking with a skewer in the center.
- Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack for complete cooling before slicing to preserve structural integrity.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg