Pear And Buttermilk Cakes

By Kim Coverdale

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Make the most of pears with these delightful

All you have to do is throw all your ingredients of Pear And Buttermilk Cakes

  1. 150g butter, chopped
  2. 1/2 cup firmly packed brown sugar
  3. 1/4 cup pure maple syrup
  4. 1 cup plain flour, sifted
  5. 1 1/4 cups self-raising flour, sifted
  6. 2 teaspoons ground cinnamon
  7. 1/2 cup chopped macadamia nuts
  8. 3/4 cup buttermilk
  9. 2 eggs, lightly beaten
  10. 415g can sliced pears in juice, drained, thinly sliced
  11. Icing sugar mixture, for dusting

The instruction how to make Pear And Buttermilk Cakes

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Combine butter, sugar and maple syrup in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until smooth. Set aside for 5 minutes.
  3. Stir in plain flour, self-raising flour, cinnamon, macadamias, buttermilk and egg. Divide mixture between cases. Top with pear. Bake for 20 to 25 minutes or until golden and a skewer inserted in 1 cake comes out clean. Stand in pan for 2 minutes. Turn, top-side up, onto a wire rack to cool. Serve dusted with icing sugar.

Nutritions of Pear And Buttermilk Cakes

fatContent: 303.53 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent: 66 milligrams cholesterol

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