This cake is an absolute delight—soft, moist, and sweet, with that perfect tender texture that practically dissolves in your mouth! The brown sugar topping works its magic on the pears, giving the sponge this incredible flavor and feel.
And guess what? Making it is a breeze! You’ll be using just one bowl for this fantastic fall cake.
- For the topping:
- 1/4 cup (50g) dairy-free butter, melted
- 1/4 cup (50g) light soft brown sugar
- 2 pears, sliced
- For the Cake:
- 3 cups (360g) self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate soda
- 3/4 cup (150g) light brown sugar
- 1 1/4 cups (300ml) dairy-free milk + 1 teaspoon vinegar
- 1/2 cup (100g) dairy-free yogurt
- 1/3 cup (80g) light olive oil
- 1 pear, grated
- 1 teaspoon sweet cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- Preheat your oven to 170°C (fan-assisted).
- Melt the butter and pour it into the bottom of a lined springform cake tin (mine is about 24cm). Sprinkle the brown sugar over it, then arrange the sliced pears. Set this aside.
- Mix together the milk and vinegar. Let it sit for 10 minutes.
- Combine the rest of the wet ingredients.
- Sift in the dry ingredients and gently mix until it's just combined.
- Pour this batter into the tin over the pears and bake for 40-50 minutes, or until it's nicely risen and cooked through.
- Flip the pan onto a serving plate and let it cool before slicing into this scrumptious treat!
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