Pear, cinnamon & almond loaf

Name: Pear, cinnamon & almond loaf
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 175 g unsalted butter, softened, plus extra to grease; 150 g light brown soft sugar; 3 British Blacktail Free Range Eggs; 150 g self-raising flour; 100 g ground almonds; 1 tsp ground cinnamon; ½ tsp fine salt; 3 Waitrose & Partners Conference Pears, peeled, cored and cut into 2cm chunks; 3 tbsp icing sugar (approx. 2½-3 tbsp); 2 Cooks’ Ingredients Almond Extract (approx 1-2 drops) (optional); 1 tbsp toasted flaked almonds

A flavoursome loaf cake that's soft, light and full of warming flavours. Perfect with a cup of tea or coffee.

4.5 out of 5 stars(2) Rate this recipe

Serves10
CourseCake
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
Pluscooling

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Ingredients

175g unsalted butter, softened, plus extra to grease
150g light brown soft sugar
3 British Blacktail Free Range Eggs
150g self-raising flour
100g ground almonds
1 tsp ground cinnamon
½ tsp fine salt
3 Waitrose & Partners Conference Pears, peeled, cored and cut into 2cm chunks
3 tbsp icing sugar (approx. 2½-3 tbsp)
2 Cooks’ Ingredients Almond Extract (approx 1-2 drops) (optional)
1 tbsp toasted flaked almonds

Method

Preheat the oven to 160 degrees C, gas mark 3; grease and line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.
Tip into the prepared tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes - 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Mix the icing sugar with 1-2 tsp water and the almond extract, if using. Drizzle over the cake, scatter with the flaked almonds and serve.