100 g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 tsp finely grated lemon rind
1 tsp ground cinnamon
1½ cups self-raising flour
½ cup milk
1 large Packham pear (220 g), peeled
Extra 25 g unsalted butter, melted, for brushing
Extra 1 tbsp caster sugar, for sprinkling
Whipped cream, to serve
- Grease a 22cm round cake pan. Line base and side with baking paper.
Place butter, sugar, rind and cinnamon in a small bowl of an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Add flour and milk in two batches, folding until combined. Spoon into prepared pan. Smooth over top.
- Cut pear into quarters. Remove core. Thinly slice. Arrange slices over top of cake mixture, around the outside, slightly overlapping. Brush with extra butter. Sprinkle with extra sugar.
- Cook in a moderate oven (180C) for about 40 minutes, or until skewer inserted into centre comes out clean. Stand in pan for 10 minutes before transferring to a serving plate.
Serve warm cake with whipped cream.