PEAR & BLUEBERRY CAKE75g butter, softened (I softened in microwave for about 1 min on defrost power)
150g caster sugar
1 egg
160g SR flour
85g buttermilk
450g can pear halves, drained and syrup reserved*
2 cups frozen blueberries*
icing sugar to dust
Preheat oven 180°C. Grease 20cm deep round cake pan (I used a spring form tin.) Line base with baking paper.
Place the softened butter into TM bowl and mix for
5 secs speed 5. Scrape down sides of bowl.
Add sugar and mix to combine for
15 secs/speed 5.
Scrape down sides of bowl and mix again for
5 seconds/speed 5. Scrape bowl.
Add egg and mix approx
10 secs/speed 5. Scrape bowl, then again for
15 secs/speed 5, scrape down.
Add flour and buttermilk and blend for
20 secs/speed 5. Scrape down, then
7secs/speed 5.
Pour/scrape into pan.
Cut 4 of the halved pears into quarters lengthwise and arrange on top of the batter, then sprinkle a good amount of blueberries over the surface.
Bake in the oven for approx 45 mins**. Clean TM bowl.
Stand cake for 5 mins then turn onto wire rack/undo collar from springform tin if using. Allow to cool slightly.
Place remaining berries, pears and reserved syrup into a clean TM bowl. Process until smooth.
Dust warm cake with icing sugar and pour a little of the sauce over each slice.
Notes:*I could only get a 800g tin and so used 4 halved pears sliced up for the top and a couple for the sauce.
Didn’t measure the blueberries, took a good couple of handfuls out of the frozen pack, same when I made the sauce.
**took longer than 45 mins, but can’t be more precise as I was cooking tea at the same time and didn’t keep an eye on the time.
This turned out really lovely, a crispy top and sides and the cake inside was soft and moist.
Could also serve with warm custard before drizzling the sauce on the top.
This is only the second cake I've converted and made in the TM and took notes as I was going along, so please keep that in mind if you make this. Someone with more knowledge may be able to tweak my instructions, but I must say I'm very happy with the way it turned out.You can see the slices of pears that have sunk into the cake,
Before pouring over the sauce,
members' commentsCP - Just made this, and no doubt it has to have 10/10. The cake mixture is light in texture and the pears and blueberries meld well together to give a very delectable cake worthy of putting on the MIL's table. Berry lovely fruity sauce to pour over the top. "Would also be a nice dessert served with a bit of cream" said DS17. I used a 410g can of pear halves. Thank you JO, your recipe is very much appreciated.
Nay-nay - Yum! Yum! (As I'm licking the last crumbs off my lips!) This was such a nice light batter. Used frozen mixed berries - Hubby and kids loved it. I just had it as a tea cake on it's own without sauce but with coffee of course! and yes Julie it was an hour to cook. I just put all ingredients in together - whizzed it for about 10-15 sec and poured it in the cake tin. Thanks!
sourpuss - Lovely cake JulieO. I just used fresh Beurre Bosc pears, peeled and sliced in the cake and served it with a dollop of pure cream. People thought I was very talented!!!! I'll try it with your sauce next time - soon, cos pears are so cheap at the moment. Thanks for the recipe.
