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How to make Pear and buttermilk cakes

Yield = 12
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 150g butter, chopped
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup pure maple syrup
  • 1 cup plain flour, sifted
  • 1 1/4 cups self-raising flour, sifted
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped macadamia nuts
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 415g can sliced pears in juice, drained, thinly sliced
  • Icing sugar mixture, for dusting

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • Step 2 Combine butter, sugar and maple syrup in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until smooth. Set aside for 5 minutes.
  • Step 3 Stir in plain flour, self-raising flour, cinnamon, macadamias, buttermilk and egg. Divide mixture between cases. Top with pear. Bake for 20 to 25 minutes or until golden and a skewer inserted in 1 cake comes out clean. Stand in pan for 2 minutes. Turn, top-side up, onto a wire rack to cool. Serve dusted with icing sugar.