Pear Cinnamon Cake

**  This is a post from 2015. I thought it would be nice to revisit it this Autumn as it is most definitely the time to embrace hygge and those #slowautumndays again. **

So you probably already know all about the Danish art of Hygge. It's been written about a lot lately in blogs and various newspapers. It's about taking pleasure from the presence of gentle, soothing things and it's a way of life in Denmark for getting through those tough winter temperatures. So being cosy in the home with blankets, candles, thick woollen socks and sweaters could all be considered as 'hygge'. It's also about spending more quality time with your friends and family. Personally,  I love the fact that it's about food and being kind to yourself. Danes don't binge or deprive themselves of treats, instead they embrace the season and enjoy a little of what they fancy. 

I'm going to practise the art of hygge this Autumn and Winter and enjoy the simpler things. So candles lit, blankets on the sofa, woolly jumpers on and coffee with friends. But mostly it's going to be about food. So I thought I'd start a little series on cakes or recipes with Hygge in mind. This is the first, a cake that just begs to be devoured the minute it comes out the oven. Perfect at this time of year as pears are in season and equally good as a pudding with some ice cream on the side. It's a cinnamon pear cake with vanilla fudge sauce. 

Cinnamon pear cake with vanilla fudge sauce

Ingredients for the pear syrup:

5 conference pears, peeled and chopped into small pieces

40g unsalted butter

3 tablespoons light muscovado sugar

1/2 teaspoon ground cinnamon

Ingredients for the cake:

200g unsalted butter, at room temperature 

200g golden caster sugar

3 medium free-range eggs, lightly beaten

200g self-raising flour

1/2 teaspoon baking powder

Ingredients for vanilla fudge sauce:

100g light muscovado sugar

100g golden syrup

50g unsalted butter

150ml double cream

2 teaspoon vanilla extract


Preheat oven to 180 degrees C. 

Grease and line a 24cm springform cake tin

Method for the pear syrup:

Melt the butter, sugar and the cinnamon in a in a saucepan over a medium heat, stirring occasionally.

Add the chopped pears to the pan and let them cook in the sugar and butter until they are tender and the sauce coats the pears. Set aside to cool. 

Method for the cake:

Beat the butter and sugar until light and creamy. 

Add the beaten eggs and a little flour, and mix.

Fold in the remaining flour and the baking powder. Mix well. 

Add the pear syrup and mix until just combined. 

Pour into prepared cake tin, smooth the top with a spatula and then pop in the oven. 

Bake for about 45 minutes until risen and golden. 

Method for the vanilla fudge sauce:

In a small saucepan add the butter, sugar and golden syrup. Bring to the boil, stirring regularly.

Stir in the cream and vanilla extract, then take off the heat and allow to cool. This lets the sauce thicken. 

Once the cake has cooled, top with a drizzle of the fudge sauce and it's lovely with some vanilla ice cream on the side too. Enjoy.