Can There Be Enough Cake In My Life?

It has been a tough, tough Lent and I am glad that Easter is here. I hope that the light I see at the end of the tunnel is not a train coming in the other direction. The stress has been huge and sometimes very difficult to deal with while it feels like I hold my little family together and yet give the Little Paddler room to grow and stretch her wings. I am going to need some serious “Me Time” soon. But, until then, let there be cake.

I love, love, love this recipe. It is deliciously crumbly and moist at the same time. The caramelly syrup on the base of the tin goes a bit chewy and sticky by the time it’s ready for cutting. And somehow it feels like a “healthy” cake if such a thing exists. Maybe because it’s got less flour than I would normally use or maybe just that it includes fruit. I strategically ignore how much sugar goes in to it. I need that for the energy spent running around after a toddler. And that’s the story I am sticking to.

Pear and Almond Upside Down Cake

Topping:

all you need (photo credit: fairweatherpaddler)
all you need
(photo credit: fairweatherpaddler)

1 3/4 oz butter

2 tbsp soft brown sugar

1 tsp ground nutmeg

1/2 tsp ground cinnamon

1 tin pear halves, drained and halved

Cake:

4 oz caster sugar

4 1/2 oz butter, softened

2 eggs

8 3/4 oz plain flour

2 tsp baking powder

1/2 tsp ground cinnamon

1 tsp ground nutmeg

2 oz ground almonds

1/2 cup milk

10″ square silicone baking tray

 

Preheat your oven to 180C

Combine butter, sugar and spices into a small saucepan and over low heat, mix until butter has melted. Evenly pour this over base of baking tray. Arrange the pear quarters all artistically or else lob them in like I do because life is too short.

not so artistic really (photo credit: fairweatherpaddler)
not so artistic really
(photo credit: fairweatherpaddler)

In a mixing bowl, cream the butter and caster sugar well before adding in the eggs. Continue to beat until pale and fluffy. Stir in the ground almonds. Then fold in the flour, baking powder and spices in rough thirds, alternating with the milk. The mix looks more like a really soft dough than a cake batter that pours. Spoon it in over the pears and smooth the surface.

straight out of the oven (photo credit: fairweatherpaddler)
straight out of the oven
(photo credit: fairweatherpaddler)

Bake for about 40 mins or until a skewer comes out clean when inserted.. You’ll want to leave it in the tin for about 15 mins or so before tipping the cake out on to a plate to finish cooling. I like this with custard.pear and almond cake ready

This post is actually making me drool. Think I’ll be making one in the morning now.

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9 thoughts on “Can There Be Enough Cake In My Life?

  1. Sounds and looks divine—I’m putting it on my to do list—do know that there will be light at the end of the tunnel—there were three of us–my husband worked long and hard and was gone most of my own paddler’s young life—who is now married and 27—but I still see the trains a coming in the wrong direction from time to time—whenever we all decide to have children, it really never gets any easier—only more complicated 🙂
    Indeed, let there be cake and lots of it!!! with lots and lots of whipped cream!!!

    Liked by 2 people

    1. It’s good to hear it from someone who has come out the other side or at the very least is a bit further down the track. 😊
      Do try the recipe and let me know what you think. Cream, custard, on its own…..it’s all good.

      Like

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