Spiced pear cake with butterscotch sauce
Ingredients
200g butter, softened
1 cup raw caster sugar
4 eggs
2/3 cup plain flour
2 tsp baking powder
1 1/2 tsp mixed spice
1 cup almond meal
1/3 cup pecans, chopped
2 ripe beurre bosc pears
2 tsp raw caster sugar, extra
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Butterscotch sauce
1 cup firmly packed brown sugar
50g butter
1 cup pure cream
1 tsp vanilla extract
Step 1
Preheat oven to 170Ā°C/150Ā°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beatĀ 200g butter, softenedĀ andĀ 1 cup raw caster sugarĀ until light and fluffy. AddĀ 4 eggs, 1 at a time, beating after each addition (mixture may curdle). SiftĀ 2/3 cup plain flour,Ā 2 tsp baking powderĀ andĀ 1 1/2 tsp mixed spiceĀ over butter mixture. AddĀ 1 cup almond mealĀ andĀ 1/3 cup pecans, chopped. Fold until combined.
Step 2
Spoon mixture into prepared cake pan. Smooth top. CutĀ 2 ripe beurre bosc pearsĀ into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle withĀ 2 tsp raw caster sugar, extra. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.
Step 3
Meanwhile, make Butterscotch sauce. PlaceĀ 1 cup firmly packed brown sugar,Ā 50g butter,Ā 1 cup pure creamĀ andĀ 1 tsp vanilla extractĀ in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.
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