I do apologize. I set out to make a normal cake, and found myself sorely lacking the required butter and sugar amounts. I had to make adjustments, and they fly directly in the face of my belief that cake should be cake and not a health food. Anyway, if you dig coconut oil and sugar other than white, welcome! Eat some fruit in cake form. It’s about the only way I will eat it.
I am currently drowning in apples and pears (and mandarines too, but they’re too fiddly to fuck around with for cake purposes), so they’re going into everything at this point. This one is quite moist and very soft, best eaten on the day it is made. Or frozen! I don’t even bother peeling the fruit, I just grate them straight in. Breaking all the rules around here.Print
Not enough butter or sugar to make a cake? Never fear, I can help.
- 60g butter, softened
- 60g coconut oil, softened
- 1/2 cup raw sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 Small eggs
- 2 Small pears, grated (don’t bother peeling)
- 1 Small apple, grated (don’t peel this either!)
- 1 cup plain flour
- 1/2 cup wholemeal plain flour
- 1 pinch freshly-grated nutmeg
- 1 teaspoon baking powder
- 1 Small pear, sliced thinly
- Preheat oven to 180C.
- Cream butter, sugar, and coconut oil.
- Add honey and mix.
- Add egg and vanilla. Stir to combine.
- Grate the two pears and apple straight into the mix.
- Add a small grating of nutmeg.
- Add the flour and baking powder. Mix thoroughly. If too dry, then add a splash of milk until the batter is smooth and easily stirred.
- Grease and flour the sides of a round cake pan, and cut out a circle of baking paper big enough to fit the bottom.
- Lay the sliced pears on the bottom, and pour the batter over the top.
- Bake at 180C for 40-50 minutes, checking after 30 or so minutes. It should be risen and golden brown.
Keywords: pear cake, pear tea cake, tea cake with pear, cake with coconut oil,