Pear cakes
makes 8
Herald on Sunday
By Grant Allen
These muffin-like cakes are firm enough to travel. Bake them in 8 paper cupcake cases.
Ingredients
| 1 ½ cups | Flour (Main) |
| ¾ tsp | Baking powder (Main) |
| ¼ tsp | Salt |
| 1 ½ tsp | Baking soda (Main) |
| 100 g | Butter, softened |
| ¾ cup | Sugar |
| 1 tsp | Nutmeg, freshly grated |
| ½ tsp | Cinnamon |
| 1 | Egg, large |
| 1 tsp | Pure vanilla extract |
| ¼ cup | Sour cream |
| 3 | Pears, medium-sized, cut 8 fine slices and grate the rest (Main) |
Directions
- Preheat the oven to 190C.
- Sift the first four ingredients.
- Cream the sugar and butter until light and fluffy. Add the spices, egg and vanilla. Mix to combine.
- Gradually add the flour and sour cream, beating at a low speed. Stir in the grated pear.
- Divide the mix between the cupcake cases and top each with a pear slice.
- Place on a baking sheet and cook 20 minutes. Allow to cool before packing.