Plum and Pear cake
This beautiful Plum and Pear Cake will provide you with a heavenly slice of Italy. It is easy to prepare and special to eat.
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Servings: 12
Calories: 451kcal
Cost: 12
Equipment
- 1 Mixing bowl
- Cooking spoon
- 25cm spring-form cake tin
- Spatula
- Oven
Ingredients
- 300 g plain flour
- 2 teaspoons baking powder
- A large pinch of salt
- 450 g caster sugar plus 1 to 2 tablespoon depending on sweetness of plums
- 225 g unsalted butter softened
- 4 large eggs
- 10 smallish purple Italian purple plums halved and pitted
- 4 pears quartered and cored
- 3 teaspoons fresh lemon juice
- 2 teaspoons or tablespoon ground cinnamon
Instructions
- Heat oven to 180oC.
- Whisk together flour, baking powder and salt in a medium bowl.
- In another bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color.
- Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into a greased 25cm springform pan and smooth the top.
- Arrange the plums and pears, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
- Bake for approx. 45-50 minutes or until cake is golden and a skewer comes out clean. Cool on a cooling rack.
- This cake gets better the next day so it is perfect to prepare in advance the day before you need it (we all love a cake that gives us a head start right!).
Notes
Please see the notes in the post regarding using tinned fruit for this Plum and Pear cake recipes when the fruit is not in season.
Nutrition
Calories: 451kcal | Carbohydrates: 72g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 95mg | Potassium: 210mg | Fiber: 3g | Sugar: 49g | Vitamin A: 753IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg