Pear Cake

I have pleasant childhood memories of walking to the local Asian bakery with my 2 older brothers with a pocket of loose change. We would search the house high and low to scrape together $2.50 so we could buy an "apple tea cake". There was nothing special about this cake, it was sweet, moist and we somehow never got sick of it.

I had a bag of pears that were ripening too quickly for normal consumption! It made me think of recreating the cake I loved so much as a child.

PEAR CAKE

Skin and dice 2 ripe pears.
When they're ripe it's gonna be messy but this makes for a juicy, sweet, moist cake!

Beat together 1/2 a block of butter with 1/2 a cup of caster sugar.

Add 1 egg.

In a separate bowl combine your dry ingredients:
1.5 cups self-raising flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon

Alternate the addition of your dry ingredients with 1 cup of buttermilk.

Gently fold in the pear cubes.

The final consistency should be on the thick side, like pancake batter.
If too thin then the pear will sink to the bottom.

 Bake at 160 C for approx. 1 hour - after 20 minutes I reduced to 150 C to prevent too much browning on top.