Peach & Pear Cake with Cinnamon Topping

Last week we packed the car and headed over to my in-laws to enjoy the morning together.  As the kids were on school holidays, it was the perfect opportunity to catch-up with our family, as we don't get to do it as often as we'd like to due to our work and school commitments.

I decided to bake this cake to take over to enjoy together for our morning tea.  I have to confess that I'm always nervous when I decide to bake something for my in-laws, as my mother-in-law is a wonderful country cook who is particularly good at baking, as most country women are.  I always keep my fingers crossed that my cakes and biscuits turn out well as I still love to impress her, even after all these years!

I can happily report the cake turned out perfectly.  In fact, my mother-in-law loved it so much she asked me to bake it again for our traditional Good Friday family lunch.  The good thing about this cake is it's simple to prepare, and works equally well using either preserved or tinned fruit. 

2 preserved pears or 1 x 410g tin of pear slices in syrup
4 preserved peaches, or 2 x 410g tins of peach slices in syrup
250g soft butter
3/4 cup caster sugar
2 eggs
1 cup plain flour
1/3 cup milk
3/4 cup ground almonds

Cinnamon Topping
80g butter, melted
1/4 cup caster sugar
2 teaspoons ground cinnamon
2 eggs, lightly beateen

Preheat the oven to 180C.

Grease a 24cm spring-form cake tin, and line the base with baking paper.

Whether you use preserved fruit or tinned fruit, drain them of any liquid, and gently pat them dry using paper towel.  I like to rest mine on a plate lined with a couple of sheets of paper towel to absorb any remaining moisture while I prepare the cake.

If you use your own preserved fruit, make sure to remove any seeds and slice the fruit, but not too thinly.  Set aside on the plate.

Beat the butter and sugar together with an electric mixer until light and fluffy.

Beat the eggs in, one at a time, until combined, then fold-in the sifted flour and milk.

Spread the mixture into the cake tin. 

Sprinkle the almond meal over the cake evenly, then place the sliced fruit onto the cake, and decorate it as you choose.

In a separate bowl, combine the ingredients to make the cinnamon topping.  Add the melted butter, sugar, ground cinnamon and two eggs, and lightly beat them together by hand.  Pour the topping over the fruit.

Place the cake tin on an oven tray, then place another tray on the top of the cake tin.

Place it into the oven and bake for 1 1/2 hours.  Then remove the top tray and bake for a further 15 minutes.

Once cooked, remove the cake from the oven and allow it to stand for at least 30 minutes before removing it from the tin.

Dust the cake with a sprinkling of icing sugar and serve.


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