Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Plain flour | 150 g | Light, tender structure |
| Baking powder | 1 tsp | Gentle, even rise |
| Fine sea salt | ¼ tsp | Balances sweetness |
| Large eggs | 2 | Airy lift, rich crumb |
| Caster sugar | 150 g (¾ cup) | Golden caramelized crust |
| Pure vanilla extract | 1 tsp | Warm depth |
| Vegetable oil | 125 ml (½ cup) | Locks in moisture |
| Red apples, peeled & 2 cm dice | 2 | Bright tart-sweet pops |
| Pears, peeled & 2 cm dice | 2 | Silky honey-like depth |
| Butter, melted | 25 g | Glossy finish |
| Demerara sugar | 2 Tbsp | Crunchy caramel lid |
| Thickened cream (to serve) | 300 ml | Optional but divine |
Instructions
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Preheat & Prep – Heat oven to 180 °C / 350 °F. Grease a 20 cm springform (or 9-inch) pan; line base with parchment.
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Mix Dry – In a medium bowl whisk flour, baking powder, and salt.
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Build Batter – In a large bowl beat eggs, caster sugar, and vanilla until pale and slightly thick, ~2 min. Slowly whisk in oil until emulsified.
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Fold & Fruit – Fold dry mix into wet just until combined. Gently fold in apple and pear cubes.
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Fill & Finish – Scrape batter into pan. Drizzle melted butter on top; sprinkle demerara sugar evenly.
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Bake – Bake 38-42 min (rotate once) until a skewer has moist crumbs. Cool 10 min, release ring, then cool fully on a rack.
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Serve – Slice and enjoy plain or with softly whipped cream.
Notes
-
Prevent Soggy Crumb: Drain diced fruit on kitchen paper for 5 min before folding in.
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Cake stays moist 3 days at room temp (covered) or 5 days refrigerated.
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Swap apples or pears for stone fruit in summer; keep total fruit weight the same.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (⅛ cake)
- Calories: 365
- Sugar: 33 g
- Sodium: 153 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 53 mg