Go Back
Pear and Caramel Cake

Pear and Caramel Cake

Delectable caramel sauce covering a delicate, moist and fruity cake. Served warm.

Course Cake, Dessert
Keyword Pear and Caramel Cake
Prep Time 1 hour
Total Time 1 hour
Servings 8
Author Jane Georgiades



  • 2 corella or william pears cored and sliced
  • 125 g butter softened
  • 2 eggs free range
  • 2 tsp vanilla extract
  • 3/4 cup caster sugar
  • 1 1/2 cups self raising flour
  • 3/4 cup milk

Caramel Sauce

  • 1/3 cup brown sugar
  • 50 g butter
  • 200 ml pouring cream



  1. Preheat the oven to 180°C. Cream the butter and sugar so it is light and fluffy. Beat in eggs one at a time. Add vanilla. Then fold in the flour and milk alternately. Mix well making sure there aren't any lumps. Pour into a loaf tin lined with baking paper. Bake in preheated oven for 40 minutes. Check after 30 minutes. It will be ready when risen and golden and a skewer comes out clean. Remove from oven and allow to rest for 10 minutes before turning onto a serving platter.

Caramel Sauce

  1. Make the caramel sauce while the cake is in the oven. Melt the butter in a small saucepan. Add the brown sugar and when dissolved and bubbling turn the heat down to low and pour in the cream. Cook, stirring constantly until thickened. Drizzle over slices of warm cake.