Pears are in season at the moment and I have been looking at some pears ripening on my countertop for the last couple of days. I kept thinking that I would like pear cake. Then I had the idea, what about ginger as an accompaniment
This is what I came up with.
125g of very soft butter
1 cup sugar
1 1/2 cups of Self Raising flour
3/4 cup sour cream
2 teaspoons ground ginger
1 teaspoon cocoa
2 cups of ripe chopped peeled pears
Set oven to 180 degrees Celsius. Line a 20cm round cake time with baking paper. Put all ingredients, except pears, into a large mixing bowl and beat at high speed for about 3 minutes, until pale and fluffy. Fold through half of the chopped pears.
With the aid of spatula, gently drop the cake mixture into the prepared pan evenly. Spoon the rest of the chopped pears onto the top. Bake for 60 minutes or until the cake is golden and begins to come away from the sides of the tin. Allow to cool completely before turning out.