Vanilla, Pear & Yoghurt Cake

Pear Cake | she cooks, she gardens
My Mum has an amazing pear tree. Every year it is loaded with so much fruit it becomes difficult to know what to do with it all. Suffice to say, we ‘ve been eating a lot of pears – stewed, poached, baked, fresh, frozen and canned. Not that I’m complaining or anything, fruit picked straight from the tree is one of the best gifts nature can give and nothing beats the freshness and flavour, but when you’ve already peeled 4-5 kilos of fruit and another load comes in you can’t help but sigh and wonder why nature can’t get a little better at spacing things out.

With my beautiful bounty I’ve been experimenting with various ways of using these lovely, golden fleshed beauties. I poached a heap of them down in some earl grey tea and canned up another kilo or two in my new preserver. With the leftovers I made this. It was a bit of an experiment that turned out to be a huge hit, something I will be definitely be making again. Pear, vanilla yoghurt, dark chocolate and walnuts combine to create a beautifully light crumb that is satisfying without being too sweet or bad for the winter waistline.

I kept the sugar low and used oil and yoghurt instead of butter, relying on the sweetness of the fruit to really stand out. It cooks more like a bread than a cake and it is just divine with a cup of hot tea for a late and satisfying breakfast. I cut the pieces of pear bite sized so that you get a good mouthful of the luscious fruit every now and then. Garnish with some crushed walnuts and desiccated coconut and you’re onto a winner, this will keep well in the fridge for up to a week.

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Vanilla, Pear & Yoghurt Cake
 
Prep time
Cook time
Total time
 
A light, crumbly yoghurt cake that is low in sugar and low in fat.
Author:
Recipe type: Dessert, Low-Fat, Low-Sugar
Serves: plenty
Ingredients
  • 1 & ¾ cups SR wholemeal flour
  • ½ tspn baking powder
  • 1.5 tspns mixed spice
  • pinch of salt
  • ⅓ cup + 1 tspn brown sugar
  • 1 x-large egg
  • 3 tbspn rice bran oil
  • ¾ cup vanilla yoghurt
  • 3 pears - peeled, cored and cut into bite-sized pieces
  • ¼ cup dark chocolate pieces
  • ¼ cup + 1 tbspn walnuts, gently bished in the mortar and pestle
  • 1-2 tbspns desiccated coconut
Method
  1. Pre-heat the oven to 175 degrees centigrade.
  2. Line a loaf tin with baking paper and grease with a little butter.
  3. In a large bowl sift together the flour, baking powder, mixed spice & salt.
  4. In another large bowl combine the sugar, egg and oil and whisk together until smooth.
  5. Add the yogurt and pears and combine.
  6. Add the chocolate pieces and ¼ cup walnuts to the flour mix and combine.
  7. Add the wet ingredients and mix together gently until just combined.
  8. Pour out mix into the prepared loaf tin then sprinkle remaining sugar, walnuts and coconut evenly over the top of the cake.
  9. Pop in the oven for 40 minutes, or until cooked. This might depend on your oven but just keep an eye on it and test with a skewer when you think it's done.
  10. Allow to cool for 5 minutes or so in the tin and then turn out onto a cooling rack.
  11. Bring to room temperature and then store in an airtight container in the fridge.
  12. Enjoy!
Notes
Adapted from a recipe here

Keep an eye on this cake in the oven as the edges can get a little brown before the middle is cooked. Put some foil over the top if it starts to get too brown.
 

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