This is my first experiment of combining fruits with spices. I know for the fact there’s apple and cinnamon pies and cakes as they are great combo.
So, I am taking my experimenting to the next level and to be creative by adding pear. It’s not looking good. But what is more important is the taste.
The texture is moist crunchy and have a kick of cinnamon at the back of the taste bud. I am happy with my first try to combine fruits and spices.
100 g unsalted butter, softened
180 g castor sugar
200 ml sour cream
3 large eggs, lightly beaten, room temperature
1 tbs cinnamon, plus extra for sprinkles
210 g plain flour
1 tsp baking powder
3 apples medium size, wash, cut 2 bites size and 1 slices
2 pear medium size, wash, cut 1 bites size and the other slices
Preheat oven 180 C. Grease 20 cm square spring form pan and line the base with parchment paper. With an electric mixer, cream butter, sugar and sour cream till light and fluffy.
Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled). Add vanilla extract and mix to combine. Sieve flour, cinnamon and baking powder over the batter and mix till smooth.
Then add in the bites sizes apple and pear. Mix to combine. Pour batter into prepared pan and smooth out the top with a spatula. Arrange the slices of apple and pear on top. Then sprinkle the cinnamon on top, do not press too deep just gently the fruits down into the batter.
Bake in oven for 70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with aluminium foil in the last 15 minutes of baking to prevent the top from over browned.
Leave the cake to cool in the closed door oven for 30 minutes. Then to cool completely and unmould to a foiled plate mat to let cool completely. Serve with apple cinnamon tea or any tea of your choice.
Note: You can use strawberries, blueberries, peaches, bananas, oranges, pineapple, or any other fruits that are not too juicy. I use less sugar, if use can fruits and used as many fruits, either fresh or canned, as needed to fill inside and on the top of the cake.
You can use yoghurt if you don’t want to use sour cream. Sour cream can be substitute for butter milk.