This cake was a big hit at morning tea. Moist and tasty, the cake could be served warm or at room temperature and with the option of cream or yoghurt as an accompaniment.

The recipe is based on one, for small individual cakes, taken from Bakeclass by Anneka Manning.

Ingredients for cake

120 g butter at room temperature

150 g caster sugar

1 tsp vanilla extract

2 eggs (room temperature)

200 g sour cream

200 g plain flour

1½ tsp baking powder

About 400 g firm ripe poaching or baking pear, peeled, cored and cut into 2 cm pieces

Ingredients for crumble

110 g brown sugar

4 tbls plain flour

1 tsp ground cinnamon

60 g chilled butter, cut into cubes

100 g walnuts or pecans, coarsely chopped

1. Preheat oven to 190°C (less for a fan forced oven). Grease the base and sides of a 23 cm springform pan and line with baking paper.
2. To prepare the crumble , put all the ingredients, except the nuts, in a bowl and rub in the butter till the mixture resembles coarse breadcrumbs; add the nuts.
3. Using electric beaters, beat the butter, sugar and vanilla in a bowl until pale and creamy.
4. Add the egg and beat well.
5. Add the sour cream and beat until just combined
6. Sift the flour and baking powder, add to the batter and mix on low speed until just combined.
7. Fold in the pear pieces.
8. Place half the cake mixture in the springform pan and spread evenly over the base. Cover with the crumble mixture and top with the remaining cake mixture. Again spread the mixture gently and evenly over the crumble mixture.
9. Bake in the oven for about 60 minutes or until a skewer inserted in the middle of the cake comes out clean. leave the cake in the tin for 10 minutes before transferring to a wire rack.
10. The cake can be served warm or allowed to cool to room temperature and can be accompanied by a dollop of cream or yoghurt.