Breakfast

Nantucket pear & walnut cake

This old-fashioned moreish cake from Nantucket Island in the US can be served at breakfast time. Photography by Jani Shepherd.
Teatime treatsJani Shepherd
10
1H 15M

Ingredients

To serve

Method

1.Preheat oven to 170°C fanbake.
2.Grease and line a 24cm springform cake tin.
3.Combine the nuts, brown sugar and cinnamon in a bowl and set aside.
4.Rub the butter into 1/3 cup flour then combine with 3/4 cup of the nut mixture to make the topping. Set the topping aside.
5.Sift together the 1¾ cups flour, baking powder, baking soda and salt.
6.In a large bowl whisk together oil, raw sugar, vanilla and eggs. Mix sour cream into oil mixture and then fold into the dry ingredients to make a batter. Spread two-thirds of the batter into the base of the prepared tin.
7.Sprinkle with remaining nut mixture. Lay sliced pears in an even layer over top. Gently spread remaining batter over pears. Then sprinkle with the topping.
8.Bake for 1 hour or until a wooden skewer inserted in the centre comes out clean. Cool in the tin on a rack for 10-15 minutes before removing. Dust with icing sugar.
9.Just before serving, add icing sugar and cinnamon to cream and whip until soft peaks form. Slice cake and serve with a dollop of cinnamon whipped cream and a light dusting of icing sugar and cinnamon.

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