Apple and Pear Cake Recipe
This week I found myself with a few apples and pears that had gone past their best. I hate to waste anything so thought I would make them into a cake and I was really glad I did because this cake was beautiful! The perfect autumn recipe, delicious warm served with cream and equally tasty cold with a cop of coffee in the afternoon.
It makes a big old cake so make sure you have plenty of people to share it with. Also make sure you use a cake tin big enough to leave some space at the top to pour over the caramel at the end.
You can make this cake with apples, pears or both. I used both and it had a delicious flavour - the best way to use up old fruit in my opinion! Just make sure that you dice up your fruit into small enough pieces. If you don't like the texture of fruit chunks in your cake you can grate the fruit, but I think the texture from the diced fruit is perfect.
Apple and Pear Cake
- 225 g caster sugar
- 225 g soft brown sugar
- 3 large eggs beaten
- 225 ml vegetable oil
- 2 teaspoon vanilla extract
- 700 g self raising flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 2 teaspoon ground cinnamon
- 2 x apples peeled, cored and diced
- 2 x pears peeled, cored and diced
- For the topping.
- 120 g brown sugar
- 60 ml milk
- 100 g butter
Mix the ingredients in a stand mixer in the order given. Pour into a large greased cake tin and cook on 170 degrees for 45 minutes or until cooked through.
Warm the topping ingredients in a saucepan and simmer for 5 minutes. Pour over the top of the cooked cake and pop back in the oven for 5 minutes.
Leave to cool on a wire rack before removing from the cake tin.
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