Honey, Granola and Dried Pear Yogurt Cake
Yogurt cakes are exactly the sort of cakes I like to bake at home, so easy! The yogurt lends a light, creaminess to the cake batter. As for the combination of ingredients here in this cake, it’s a good one. Dried pear, granola and ground ginger together makes a delicious combination.Top trick: coat the dried fruit in a little flour so that the pears won’t sink in the cake batter and will bake perfectly and evenly suspended in the cake crumb.
INGREDIENTS
Serves 8-10
250g plain flour, plus a bit to coat pear
1½ tsp baking powder
½ tsp bicarbonate of soda
Pinch salt
150g unsalted butter, softened
150g caster sugar
100g honey, plus extra for drizzling
3 large eggs, room temperature
Ginger
300g Greek yogurt
100g dried pears, thinly sliced
75g granola, plus extra for topping
METHOD
Preheat oven to 170°C/150°C fan). Grease and line a 23cm round cake tin with baking parchment.
Whisk together flour, baking powder, bicarbonate of soda, and salt.
Use a mixer to beat butter, sugar and honey until pale and fluffy, then add the eggs one at a time, beating well after each addition.
Fold in half the yogurt, followed by half the flour mixture, then repeat with remaining yogurt and flour until just combined.
In a small bowl, toss 75g of the dried pears with 1 tbsp of flour, to prevent them from sinking. Gently fold the flour-coated pears and 75g of granola into the batter.
Pour the batter into the prepared tin and bake for 45-55 minutes, or until a skewer inserted in the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
Let cool in the tin for 15 minutes, then remove to a wire rack to cool completely.
When the cake is completely cool, finish with a light drizzle of honey and sprinkle with additional granola and remaining 25g of pear.
The cake keeps well in an airtight container at room temperature for 3 days, though the granola on top will soften over time.