My parents have owned their bakery for the last 30-something years. As a child growing up, this is where I spent most of my time. As one can imagine when growing up in a bakery, I ate a lot (seriously, a lot) of cake. It was awesome, but over the years, I've slowly lost my sweet tooth. Now I can't eat anything sweet without then needing something salty.
When it comes to cake I prefer light, plain cakes. Not boring, just not too rich or indulgent. This is my favourite.
I made this for Christmas dessert a few years ago and my parents loved it so much, they now make their own version in their bakery. This is the sour cream butter cake with pears and raspberries originally from the Bourke Street Bakery cookbook. I've adapted the recipe to ensure there's twice as much fruit than there is cake, which means it's perfectly healthy and you'll be guaranteed a bit of pear and a bit of raspberry in each forkful. If you want to make a bigger cake, just double the ingredients.
SOUR CREAM PEAR & RASPBERRY CAKE
(from the Bourke Street Bakery cookbook, adapted by The Bake-A-Nista)
125 grams butter, room temperature
160 grams sugar
1 tsp vanilla
100g lite sour cream (I use lite because it has a runnier consistency)
150g self-raising flour
1 small can sliced pears
1 cup frozen raspberries
- Preheat oven to 180˚C and line a small cake tin with baking paper (I use a 21.5cm round cake tin)
- Cream butter, sugar and vanilla together until light and creamy.
- Add in eggs one at a time, beating until each one is incorporated into the batter.
- Add in the sour cream and mix until combined.
- Mix in the flour and pour batter into cake tin.
- Line the pear slices in a circle on the top of the cake and fill the gaps in with raspberries (you don't need to push the fruit into the cake because the batter will rise and cover it)
- Bake for 60-65 minutes or until the middle of the cake feels firm when touched.
- Let cool in tin for 10 minutes and then turn out onto a cake rack.
- When cool, dust with icing sugar and enjoy!