Fruity cake with cinnamon topping

Recipe from: 9/18/1997 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CAKE
  • 820
    g
    peach slices in light syrup
  • 410
    g
    pear halves in light syrup
  • 250
    g
    soft butter
  • 85
    ml
    castor sugar
  • 2
    extra-large eggs
  • 250
    ml
    cake flour
  • 5
    ml
    baking powder
  • 85
    ml
    milk
  • 100
    g
    chopped almonds
  • CINNAMON TOPPING
  • 85
    ml
    melted butter
  • 65
    ml
    castor sugar
  • 10
    ml
    ground cinnamon
  • 2
    eggs, lightly beaten
 

Method

1 hour 15 minutes
 
Preheat the oven to 160 ºC (325ºF). Grease and line a 30 x 19 x 5 cm cake tin with baking paper. Drain the fruit, pat dry and slice the pears into thinner slices. Set aside. Whisk the butter and sugar together until light. Beat in the eggs one by one, beating well after each addition. Sift the cake flour and baking powder together and fold into the butter mixture, alternating with the milk. Turn the mixture into the cake tin, spreading it evenly. Sprinkle with nuts and arrange the fruit on top. Mix all the ingredients for the cinnamon topping and pour over the fruit. Place a baking sheet on top of the cake tin and bake for 1 hour uncovered. Remove the baking sheet and bake for another 15 minutes uncovered. Remove from the oven and cool slightly. Serve lukewarm with cream. Makes a medium-sized cake.
 

Read more on: bake  |  fruit
 

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