Ingredients:
- 200g butter, softened
- 1 cup raw caster sugar
- 4 eggs
- 2/3 cup plain flour
- 2 tsp baking powder
- 1 1/2 tsp mixed spice
- 1 cup almond meal
- 1/3 cup pecans, chopped
- 2 ripe Beurre Bosc pears
- 2 tsp raw caster sugar, extra
Butterscotch Sauce:
- 1 cup firmly packed brown sugar
- 50g butter
- 1 cup pure cream
- 1 tsp vanilla extract
Step 1: Preheat and Prepare
- Preheat the oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line the base and sides with baking paper.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition (the mixture may curdle). Sift flour, baking powder, and mixed spice over the butter mixture. Add almond meal and pecans. Fold until combined.
Step 2: Bake with Pears
- Spoon the mixture into the prepared cake pan, smoothing the top.
- Cut the pears into quarters, remove the core, and thinly slice each quarter, leaving the stalk and top intact. Arrange them over the cake, slightly overlapping. Sprinkle with extra sugar.
- Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in the center of the cake comes out clean (cover with foil if over-browning). Allow it to stand in the pan for 10 minutes, then turn it top-side up onto a wire rack.
Step 3: Butterscotch Sauce
- While the cake is baking, make the butterscotch sauce. Place sugar, butter, cream, and vanilla in a pan over medium heat.
- Cook, stirring, for 4 minutes or until the sugar dissolves. Bring to a boil, then reduce heat to low. Simmer for 5 minutes or until thickened.
- Serve the cake with the luscious butterscotch sauce.
Enjoy your deliciously baked pear and pecan cake with a drizzle of decadent butterscotch sauce!
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