55 Minutes
Pear Cake with Crunchy Pecan Topping

Pear Cake with Crunchy Pecan Topping

A sweet crumbly cake flavoured with lemons, pecans and brown sugar. This delicious cake comprises of layers of soft nutty sponge and baked pears. The cake is topped with crunchy toasted pecans  with a toffee fudge coating and then lightly glazed with honey.

 

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4.

Line the cake tin.

Step 2

  • Zest the lemon(s).
  • Squeeze the lemon(s) .
  • Beat the egg(s).

Step 3

  • Grind the pecans .
  • Sieve the flour.

Step 4

  • beat the butter and sugar mixture till pale and fluffy.
  • Add the egg(s) into the butter and sugar mixture.
  • Mix 1/3 of the flour into the mixture.
  • Add the vanilla essence.
  • Add the bicarbonate of soda
  • Mix 1/3 of the flour into the mixture

 

Step 5

  • Add the sour cream and the ground pecans.
  • Add the lemon rind
  • Mix 1/3 of the flour into the mixture

Step 6

  • Peel core and slice the pears, toss in the lemon juice.
  • Spoon half the cake mixture.
  • Add the pear slices.
  • Add the remaining cake mixture, bake for 35 mins.

Step 7

To make the topping

  • Chop the pecans.
  • Melt the butter in a small pan .
  • Add the sugar, cream and pecans.
  • Stir till sugar has melted, set a side

Step 8

  • Remove the cake from the oven add the topping.
  • Return to the oven cook for 20 mins.
  • Test the cake using a skewer it should come out clean
    the topping should be golden brown

Step 9

  • Allow to cool in the tin for 15 minutes melt the honey.
  • Glaze the top of the cake with the honey.
  • Whip the cream until it forms soft peaks

Step 10

Serve a slice of cake with the whipped cream

This recipe is from the recipe book Sweets by Levi Roots with a little twist from SoCook

 

What you needIngredients

Servings 8
Utensils
  • cake tin (9 inch/23 cms)
  • lemon squeezer
  • 1 Bowl
  • 1 Small pan
  • mixer
  • 1 Sieve
  • grater
  • whisk
  • hand liquidiser
Cake
  • 175 grams Butter
  • 150 grams brown sugar
  • 2 Eggs
  • 225 gram Self raising Flour
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 150 ml sour cream
  • 1 Lemon
  • 2 pears
  • 50 gram pecan
topping
  • 50 grams butter
  • 50 grams sugar light brown
  • 4 tbsp double cream
  • 85 grams pecans
  • 3 tbsp honey
to serve
  • 150 ml double cream

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