Description
This pear and apple cake is soft, lightly spiced, and just sweet enough without going overboard. It’s the kind of cake you slice while it’s still a little warm, and somehow half of it disappears.
Ingredients
Units
Scale
- 1/2 cup soft butter or margarine
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 pear, peeled and shredded
- 1 apple, peeled and shredded
- 3 tbsp apricot jam
- 1 cup all purpose flour
- 3/4 cup wholewheat flour
- 2 tsp baking powder
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake tin so nothing sticks later.
- In a large bowl, cream together the 1/2 cup soft butter or margarine and 1 cup brown sugar until light and a bit fluffy.
- Beat in the 2 eggs, one at a time, mixing well after each, so the batter doesn’t split.
- Stir in the 1/2 cup milk, shredded pear, shredded apple, and 3 tbsp apricot jam until everything looks evenly combined. It won’t be perfectly smooth, and that’s fine.
- In a separate bowl, whisk together the 1 cup all-purpose flour, 3/4 cup wholewheat flour, 2 tsp baking powder, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp cinnamon, and 1/4 tsp salt.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix or the cake will turn heavy.
- Pour the batter into the prepared tin and smooth the top lightly.
- Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- Serve as is with tea or coffee, or spread with cream cheese frosting if you want to turn it into a dessert.
- It also keeps well covered for 2 days and tastes even better the next day.
Notes
Own creation, prepared, tried, and tested Corlea
