Ingredients
Butterscotch sauce
Method
Pear and cinnamon cake
1.Preheat oven to 180°C fan bake. Line a 25cm springformtin with baking paper.
2.Sift the flour and baking powder together in a bowl.
3.In a separate bowl, cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, until the batter is well mixed.
4.Stir in half of the flour mixture, followed by the buttermilk, then the remaining flour.
5.Scrape batter into prepared tin and smooth the top with a wet spoon.
6.Place the pears, core-side down, around the tin, then liberally sprinkle the cinnamon/sugar mix.
7.Bake for 35-40 minutes or until a skewer inserted comes out clean.
Butterscotch sauce
8.Heat and bring to the boil brown sugar, butter, cream and vanilla extract.
9.Cook until it thickens slightly.Remove from heat, cool slightly and serve in a jug to go with the cake.
• Lovely with whipped cream, crème fraîche or yoghurt. I also sometimes purée a little cooked pear on the side to serve with this. • Well-drained tinned pears will also do should you not have fresh ones.
Note
