Fudgy coffee cake with caramelised pears

For a decadent tea-time treat.
 

Recipe from: 22 February 2012
Preparation time: 10 min
Cooking time: 45 min
 
 

Ingredients

 
  • 250
    g
    butter- softened
  • 250
    g
    castor sugar
  • 250
    g
    self-raising flour
  • 1
    tsp
    baking powder
  • pinch of salt
  • 3
    eggs
  • 1/4
    cup
    milk
  • 1
    large tin of canned pears
  • 3
    blocks caramel fudge-crumbled
  • 2
    Tbs
    brown sugar
  • 2
    Tbs
    butter-melted
 
 

Method

 
Use a spring form pan for this cake or if you don't have one- a normal cake tin will do. Grease with Spray 'n Cook and line with baking paper.

Pour the melted butter in the bottom of the pan and swirl around to coat the whole bottom of the pan. Drizzle the brown sugar and the crumbled fudge over the butter. Now lay the pears in a circle in the bottom of the pan (pip sides up).

For the sponge
Place the self-raising flour, castor sugar, softened butter, baking pwder, eggs and milk in a mixer and beat until the batter is fluffy, white and creamy.

Spoon the batter on top of the pears and lightly tap the pan so that the batter fills all the gaps.

Bake for about 40 -45 minutes or until skewer comes out clean.

Remove form the oven, let the cake rest for a while and then undo the clips of the pan, invert a cake plate onto the cake and turn the cake 'upside down' so that the pears and fudgy goodness is now on the top.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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