Pear and Raspberry Loaf Cake
- 2 medium pears, peeled and cored, chopped
- 1/4 raspberries (preferably frozen and thawed so that there is a bit of juice to accompany them)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 4 ounces butter, cold, cut in small pieces
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk, whole or low fat
- 1 1/2 teaspoons vanilla
- 4 ounces butter, melted
Preparation:Grease and flour a 9x5x3-inch loaf pan. Preheat oven to 350°. (Gas mark 4)
Toss chopped pears with lemon juice in a bowl; set aside.
In another bowl, combine crumble ingredients, except pecans, with a fork or whisk until crumbly (of course because it's a crumble), or pulse with food processor. You can also pulse with a hand held mixer. Stir in pecans, if using.
In a mixing bowl, combine flour, sugar, baking powder and salt; stir to blend.
Whisk eggs in a mixing bowl until blended; stir in milk, vanilla, and butter. Add to flour mixture and fold with a wooden spoon or spatula just until dry ingredients are moistened. Do not over mix. Spoon half of the batter into prepared loaf pan; spread out to cover the bottom. Sprinkle batter with half of the pears and half of the crumble. Spoon remaining batter evenly over crumble, spreading carefully to cover. Sprinkle with half of the remaining crumble, the remaining chopped pears and then the remaining crumble.
Bake for 70 to 90 minutes, or until a wooden pick inserted into centre of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife carefully around sides; invert the cake onto plate. Turn the cake, crumble side up, onto a rack and let cool on a rack completely.
It makes a yummy (and one could argue slight nutritious) breakfast...at least that was my justification to eat it every morning.