I made this cake last weekend as it was more than time to do something with the 3 fully ripe pears and the little leftover buttermilk we had lying there in the fridge. It was lovely, and didn’t last long!
This cake serves 6 people, and is ready in 45 minutes or so.
- ½ cup of unsalted butter, melted
- ¼ cup of Demerara sugar
- 3 eggs
- ½ cup of buttermilk
- 1 teaspoon of pure vanilla extract (I use my homemade vanilla extract)
- ½ cup of whole wheat flour
- ½ cup of plain flour
- 1 teaspoon (5 g) of baking powder
- 3 ripe pears, cored and diced (I do not peel them)
- ½ cup of almond flakes
Preheat the oven at 180 degrees Celsius.
In a mixing bowl, mix the melted butter and sugar until smooth. Stir in the eggs one at a time, buttermilk and vanilla extract.
In another bowl, whisk the whole wheat flour, plain flour and baking powder.
Incorporate the dry ingredients into the wet ingredients, and mix until combined. Stir in the pear.
Line a round cake tin (I used a 22-cm one) with some parchment paper, pour the batter into it, and sprinkle with the almond flakes. Bake in the oven for 30 minutes or so, until ready (insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready).
Let cool for 10 minutes before removing from the cake tin. Eat warm or cold. When cold, I store it in a food container in the fridge.