Normandy pear cake

Cooks in Normandy, in northern France, love using dairy products in their cuisine, so make sure you top each slice of cake with a generous dollop of cream.

Ingredients 

•  Melted butter, to grease
•  155g (3/4 cup) caster sugar
•  150g butter, at room temperature
•  2 eggs
•  225g (1 1/2 cups) plain flour
•  3 teaspoons baking powder
•  125g (1/2 cup) sour cream
•  500g pears, peeled, cored, coarsely chopped
•  55g (1/2 cup) walnut halves, chopped
•  65g (1/3 cup) sultanas
•  1 teaspoon mixed spice
•  60ml (1/3 cup) brandy
•  2 tablespoons honey
•  Double cream, to serve

Method 

Step 1
Preheat oven to 170C. Brush a round 23cm (base measurement) springform cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
Step 2
Use an electric beater to beat the sugar and butter in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Sift the flour and baking powder over the egg mixture and fold until just combined. Fold in the sour cream.
Step 3
Add the pear, walnut, sultanas and mixed spice to the cake mixture and stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Use the spoon to make a small indent in the centre. Bake in oven for 50 minutes-1 hour or until a skewer inserted into the centre of the cake comes out clean.
Step 4
Meanwhile, place the brandy and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the honey melts and the mixture is well combined.
Step 5
Use a skewer to pierce holes all over the surface of the cake. Pour the brandy mixture over the hot cake. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 6
Cut the cake into wedges and divide among serving plates. Serve with cream.


Nutrition

Energy 2244kJ	Fat saturated 14.00g
Fat Total 28.00g	Carbohydrate sugars 38.00g
Carbohydrate Total 59.00g	Dietary Fibre 4.00g
Protein 7.00g	Cholesterol 115.00mg
Sodium 761.29mg

All nutrition values are per serve.

Notes

Make it ahead: Prepare to the end of step 5 up to 1 day ahead. Store in an airtight container. Continue from step 6 just before serving.

Swap it: To give this cake a simple and delicious twist, swap the pears for apples and swap the walnuts for flaked almonds.

Source:

http://www.taste.com.au/recipes/23192/normandy+pear+cake?ref=collections,french-recipes