The Pear Cake Recipe Fresh pear, yogurt, and almonds make this a very moist cake.

Ingredients:

7 tbsp unsalted butter, softened

3⁄4 cup all-purpose flour, plus extra for dusting

1⁄3 cup light brown sugar

1 egg, at room temperature, lightly beaten

1 tsp baking powder

½ tsp ground ginger

½ tsp cinnamon

½ tsp salt

finely grated zest and juice of ½ orange

¼ cup Greek yogurt, or sour cream

¼ cup ground almonds

1 large pear, peeled, cored, and finely sliced

confectioner’s sugar, to dust

For the topping

2 tbsp toasted almond flakes

2 tbsp demerara sugar

Method:

1 Preheat the oven to 350°F (180°C). Grease the cake pan and dust with flour. Cream the butter and sugar with an electric mixer or by hand until fluffy. Beat the egg into the creamed mixture.

2 Sift together the flour, baking powder, ground ginger, cinnamon, and salt and mix into the creamed mixture. Mix in the orange zest and juice, yogurt or sour cream, then the almonds. Spread half the cake batter into the pan. Top with the pears and cover with the other half of the batter.

3 In a small bowl, toss together the almond flakes and demerara sugar. Sprinkle the mixture over the top of the cake and bake in the center of the oven for 45–50 minutes.

4 Leave the cake to cool in its pan for about 10 minutes, then turn it out to cool on a wire rack. Serve warm or at room temperature.

5 STORE The cake will keep in a cool place in an airtight container for 3 days.