We did rather enjoy it and it did not last very long at all. Delicious! ). The batter rose and covered up the blackberries and pears. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. What a great way to use up your pears like that. I hope you try it out! I agree, they are sadly underused. This creative space is where I share my passion for food and photography. Glad we can give pears some love! Craving one right now after reading this post! Your email address will not be published. With notes of both Summer and Fall flavors. You are the best! Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. XOXO! « Recipe: Chickpea, feta, caper & watercress salad with a pesto dressing, Jubilee Strawberries – Strawberry and Rose Cheese Cake Pots ». These pear and ginger scones and this sweet potato and pear soup are two of my personal favorites from last year, if you’re at all interested. Delicious served warm with whipped cream. The grass in the orchard was scattered with windfalls; casualties of the breeze and still rock hard. Thanks, Marcie! How lucky for you to have access to such delicious foraged foods! One more sleep until it’s time to dig in! Took quite a while longer to bake. * Percent Daily Values are based on a 2000 calorie diet. • Unless stated otherwise cup conversions have been made with an online tool. I’m sure I’d be enjoying this one for breakfast or dessert! I have been drooling over your photo since I first saw it in the collage. However, I did manage to sneak in this Pear and Blackberry Almond Cake last week when we had a cooler day. Sprinkle with the dark brown sugar. Pears are SO underutilized, especially since I don’t even love pumpkin that much (yep, I said it!). I’d also gathered a few blackberries from the hedge, which although ripe, were lacking the sweetness that a few more weeks of late summer sun would have brought. I’m so glad baking season is back in style again, mostly because this pear cake is dang GORGEOUS and I need to make it asap! Filed Under: Baking, Cake, Desserts & Puddings, Fruit, Quick & Easy, Recipes, Summer, £ Ingredients: Berries, Dairy, Eggs, Flour, Milk, Mixed Spice, Pears, Sugar, Vanilla, Your email address will not be published. If the flavor matches the beautiful photograph & description, we’re in! While I love pumpkin, it does get so much more attention than pears. Oh yes, please report back! This one sounds really good too! Spread 2/3 of the mixture into the prepared tin, arrange the pear slices on top and scatter the blackberries over, gently pressing into the cake batter in the gaps between the pear slices. Cover the fruit with the remains of the cake batter. Which is kind of a shame. Thanks for commenting, the beauty of this is that it does not need a ripe pear! I picked a ton of wild blackberries this year and last and froze them. Thank you. Then beat in the yogurt, lemon zest and the extracts. Any thoughts on using frozen berries for this cake? But probably better for my waistline in the long run, if I’m being completely honest with myself. Oh, that looks good. So happy to see them here! Holy gorgeousness!! I would love to hear about a GF version! I’ll let you know how it goes. Glad you’re putting that out there. Hi Luisa! Made it with blackberries and pears I had frozen from last autumn and turned out very nice. I’d love a freezer full of blackberries. During the Summer months, I pretty much leave my oven dial set squarely in the “OFF” position. Oooh, I love the addition of greek Yogurt! Sprinkle the pears with the remaining 1 tsp. . https://fussfreeflavours.com/recipe-blackberry-pear-traybake Pears are so underrated, but they’re definitely one of the best parts about fall. I totally agree!! Spread the cake batter into your prepared springform pan, making sure the top is even. This blackberry and pear traybake is perfect for tea after gathering in your harvest. These fruit do not always ripen, they quickly go brown where they bruised on their descent from the tree. Would this change the cooking time? Love the almonds and that you included pears . I’m not a huge fan of pumpkin either. Cooking also sweetened my blackberries, which coupled with the pears as well as the more traditional apple. The links are below! I wish I could send a picture because the cake just looks like a plain browned cake. There goes the waistline, but so well worth it! • Please note that the nutrition information provided below is approximate and meant as a guideline only. This looks delicious! It’s the best of both seasons! i can imagine this paired with a cup of coffee for the perfect breakfast! The pinch of mixed spice in there must be lovely. It looks so moist and I love that you used almonds in the cake and on top for a crunch. Everyone is in some kind of pumpkin-induced delirium. Good pear cakes are hard to find– love that you incorporated plain yogurt in the batter–what a great recipe! I love this time of year – when there’s so much good fruit about. Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. There is something rather satisfying about cooking with foraged and gathered foods, so I am especially pleased with this recipe. I think this is a bake I’ll be repeating. Preheat the oven to GM4 / 180C (10C less for fan). Transfer the cake to your pre-heated oven and bake for about 50 minutes, or until a toothpick inserted into the middle comes out clean. Do you think it matter what sort of pears are used? The yogurt and almond meal make this cake’s crumb sublime – sooo good! Baking softens the pears, yet they still have some shape and texture. Welcome to Floating Kitchen! I’m sharing my Pear and Blackberry Almond Cake as part of our monthly #eatseasonal round-up organized by Becky from Vintage Mixer. Set aside. For accuracy please check with your favoured conversion tool. Pears–any way–any how–are year round requisites in our fruit bowl! I am slightly envious that you have a pear orchard and blackberries in your hedge though! I love that you combined summery blackberries and fall pears…this cake looks so delicious! Get easy, tasty recipes for FREE when you subscribe! Beautiful! Save my name, email, and website in this browser for the next time I comment. Can you slice the pears and lay them out instead of just cutting them in half? Check out Becky’s September produce guide for the low down on what’s in season this month (there is A LOT!). I occasionally break the rules to bake up a batch of perfectly moist muffins. Your email address will not be published. Grease and line a 20cm square baking tin with silicone paper. This looks and sounds wonderful! Whisk together the flour, baking soda, and salt in a medium bowl. But then it ended up being crazy hot and humid here. Add the eggs in one at a time, mixing after each addition. This looks like it would be perfect with my morning coffee, you deliver, right? I must make this soon!! Such a pretty cake, Liz. I hope the cake still tasted good, even if it didn’t come out looking how you expected. so glad you enjoyed it. Contact / PRs / Review Policy / Link Policy. Beat in the eggs and vanilla with a tsp of flour to prevent the mixture from curdling. I think our tree has conference pears but they never ripen properly and there’s only 6 this year anyway. Treat yourself. Let me know if you try it out! I’m liking the sound and look of this one Helen. The pears may get a bit softer, since they will be in smaller pieces. Thanks, Jennifer! Froze about half of it so we’ll see how that comes out. That’s why I sliced them this. Your email address will not be published. This looks delicious, thanks for posting! I'm Helen, full time freelance food writer, photographer and blogger. . We’ve still got lots of blackberries on the vines so I’ve got time for another round of picking. No worries! The batter will be thick and a bit tacky. baking dish. - by Karen Martini 09 Aug 2019 Making cakes can get really messy, especially when you’re left with a sink full of … This cake is the perfect way to highlight seasonal pears and blackberries. I’m glad to be baking again, too! And see what some of my blogging friends made this month to celebrate September’s bounty of fruits and vegetables. Top with the blackberries and sliced almonds. or my blackbery & apple sorbet with a hint of thyme. I have no idea why pears are so underrated, but I guess that means more for us, right? We recommend buying inexpensive digital kitchen scales. Which is why I was starting to get just a teeny tiny bit excited about Fall baking. Gorgeous cake and I’d love a big slice right now! of cinnamon.