Little corella pear cakes

These cute little cakes are stuffed with tender vanilla poached pears to create a dainty treat, perfect enjoyed with a cup of tea.

  • 30 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


Little corella pear cakes
  • 8 cup water
  • 2 1/2 cup caster sugar, plus 2/3 cup extra
  • 2 teaspoon vanilla bean paste
  • 12 small corella pears, peeled, cored from base
  • 125 gram butter, softened
  • 2 eggs
  • 1 1/4 cup self-raising flour, sifted
  • 1/4 cup almond meal
  • 1/2 cup milk
  • icing sugar, to dust


Little corella pear cakes
  • 1
    In a large saucepan combine water, sugar and vanilla. Stir over low heat until sugar dissolves. Bring to simmer, then add pears, ensuring they are covered with liquid. Simmer 10-15 minutes until tender. Drain well.
  • 2
    Preheat oven to 180°C. Line 12 Texas muffin holes (3/4 cup) with paper patty cases.
  • 3
    In a large bowl, using an electric mixer, beat butter and extra sugar together until creamy. Add eggs, 1 at a time, beating well after each addition. Fold flour, meal and milk through.
  • 4
    Half fill cases with cake mixture. Gently push one pear into each case, stem side up.
  • 5
    Bake 20-25 minutes until cakes are well risen and golden. Cool in pans 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar to serve.


Store cakes in an airtight container. Drain pears well on paper towel before adding to cases. If you can’t find Corella pears or small snack sized pears, use whole pears, cut into quarters.

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