This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.
2.Cut green apple into wedges and pear into rounds. Toss in a bowl with caster sugar, lemon juice and ground cinnamon. Mix well and set aside.
3.In a bowl, using an electric mixer, beat together softened butter and caster sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in sifted, combined plain flour and salt. Pour into pan, spreading evenly. Push apple and pear slices upright into batter (see recipe tip). Bake for 1 ¼ hours until cooked when tested with a skewer.
4.Brush hot cake with combined melted butter, caster sugar and ground cinnamon. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Dust with icing sugar and scatter with raspberries to serve.
Note
- Insert fruit pieces close together, leaving 2cm poking out.