Pear and Cinnamon Teacake
This classic afternoon teacake is just like your grandmother would have made many years ago. It’s easy, fuss-free and only requires a wooden spoon and a bowl.
1 cup sugar
1 tsp vanilla essence
½ cup GOLDEN CIRCLE Pear Nectar
½ cup milk
2 cups SR flour, sifted
2 pears, peeled, cored and chopped
Cinnamon & Sugar Topping
2 tsp butter
2 tsp sugar
1 tsp cinnamon
- Grease and flour the base of a 22cm round cake tin. Using a wooden spoon beat eggs, sugar and vanilla until well combined. Stir-in GOLDEN CIRCLE Pear Nectar and milk, then mix in flour until batter is smooth.
- Pour into prepared tin and randomly scatter the chopped pears over the top of the cake. Bake in a preheated oven of 170ºC for 40 minutes or until cooked and golden. Meanwhile, combine sugar and cinnamon together.
- Remove cake from tin and whilst still hot, spread the butter over the cake top. Sprinkle top with sugar and cinnamon mixture. Serve warm cut in slices (cut across the cake, rather than wedges) and serve with extra butter to spread if desired.
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