Name: Fruity cake with cinnamon topping
Cook time: 75 min
Total time: 75 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 820.00 g peaches tinned slices; 410.00 g pear halves tinned, in light syrup; 250.00 g butter soft; 85.00 ml castor sugar; 2.00 eggs extra-large; 250.00 ml flour cake; 5.00 ml Baking powder; 85.00 ml milk; 100.00 g almonds chopped; 85.00 ml butter melted; 65.00 ml castor sugar; 10.00 ml cinnamon ground; 2.00 eggs lightly beaten

Recipe Disclaimer

Tap for method

Ingredients (13)

CAKE

820.00 g	peaches — tinned slices
410.00 g	pear halves — tinned, in light syrup
250.00 g	butter — soft
85.00 ml	castor sugar
2.00	eggs — extra-large
250.00 ml	flour — cake
5.00 ml	Baking powder
85.00 ml	milk
100.00 g	almonds — chopped

CINNAMON TOPPING

85.00 ml	butter — melted
65.00 ml	castor sugar
10.00 ml	cinnamon — ground
2.00	eggs — lightly beaten

Tap for ingredients

Method:

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.