HOMEBAKER RECIPE
Get ready to celebrate International Cake Day with this Pear Loaf Cake. Soft, rustic and simple – it’s perfect for both home bakers and in-store bakeries!
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Servings: 1 loaf
INGREDIENTS
- 3 pears
- ½ cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g) Millstone Cake Wheat Flour
- 17½ tsp (7 g) baking powder
- 5 tsp (25 ml) salt
- 1¾ tsp (12.5 ml) baking soda
- ½ cup (120 g) buttermilk, at room temperature
METHOD
- Carefully peel pears, removing skin while keeping the stem intact. Level the bottom of each pear so they stand straight with equal height.
- Preheat oven to 180℃.
- Line a loaf tin with parchment paper, ensuring it extends 5 cm above the rim of the tin on all sides. Brush with melted butter and keep aside.
- Prepare dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl.
- Beat butter and sugar on medium speed until fluffy – preferably in a stand mixer fitted with a paddle attachment.
- Add eggs to sugar and butter mixture one at a time. Scrape the sides of the bowl after each addition then continue beating.
- Add vanilla extract.
- Gradually add flour mixture to wet mixture, alternating with buttermilk and beating just until combined after each addition. The resulting batter will be very thick.
- Pour the batter into the prepared baking tin and spread evenly.
- Insert the pears vertically / standing up, pushing them down until they rest on the bottom of the tin.
- Place the tin in the oven and bake for 1hr plus 10-15 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool in tin for 15 minutes.
- Remove using the parchment overhang and cool completely on racks. Slice the cake through the pears and serve.
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BULK RECIPE
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Servings: 10 Loaves
INGREDIENTS
- 30 pears
- 5 cups (1.13 kg) unsalted butter, at room temperature
- 10 cups (2 kg) granulated sugar
- 20 large eggs, at room temperature
- 10 tsp (50 ml) vanilla extract
- 10 cups (1.25 kg) Millstone Cake Wheat Flour
- 17½ tsp (87.5 ml) baking powder
- 5 tsp (25 ml) salt
- 2½ tsp (12.5 ml) baking soda
- 5 cups (1.2 litres) buttermilk, at room temperature
METHOD
- Carefully peel pears, removing skin while keeping the stem intact. Level the bottom of each pear so they stand straight with equal height.
- Preheat oven to 180℃.
- Line 10 loaf tins with parchment paper. Ensuring the parchment paper extends 5 cm above the rim of each tin on all sides. Brush with melted butter and keep aside.
- Prepare dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl.
- In a mixer, beat butter and sugar on medium speed until fluffy.
- Add eggs to sugar and butter mixture one at a time. Scrape the sides of the bowl after each addition then continue beating.
- Add vanilla extract.
- Gradually add flour mixture to wet mixture, alternating with buttermilk and mixing only until combined. Do not overmix.
- Divide batter evenly between the 10 prepared loaf tins. For consistency, scale the batter by weight.
- Insert 3 pears per loaf, standing upright and pressing them down until they rest on the bottom of the tin.
- Place the tins in the oven and bake for 1hr plus 10-15 minutes, rotating pans if required for even baking, or until a skewer inserted in the centre comes out clean.
- Cool in tins for 15 minutes.
- Remove using the parchment overhang and cool completely on racks before slicing or packaging.