Serves 8
These muffin-like cakes are firm enough to travel. Bake them in 8 paper cupcake cases.
• 1½ cups plain flour
• ¾ tsp baking powder
• 1½ tsp baking soda
• ¼ tsp salt
• 3 medium-sized pears (cut 8 fine slices and grate the rest)
• ¾ cup sugar
• 100g softened butter
• 1 tsp freshly grated nutmeg
• ½ tsp cinnamon
• 1 large egg
• 1 tsp pure vanilla extract
• ¼ cup sour cream
1. Preheat the oven to 190C. Sift the first four ingredients.
2. Cream the sugar and butter until light and fluffy. Add the spices, egg and vanilla. Mix to combine. Gradually add the flour and sour cream, beating at a low speed. Stir in the grated pear.
