Tuesday, January 8, 2013
Pear and Raspberry Loaf
Makes 12 slices
1 1/2 cups self-raising flour;
1 cup castor sugar
1 cup desiccated coconut
25 g butter melted;
2/3 cup buttermilk OR normal milk;
1 cup frozen raspberries
Optional (I would just sprinkle the cinnamon and chopped nuts over the top and forget the butter and brown sugar)
1/4 cup brown sugar
1 tbsp softened butter
1/2 tsp cinnamon
1/4 cup chopped nuts - optional
Preheat oven to 160C and line a loaf pan with baking paper.
In a large bowl, mix the flour, sugar and coconut together then make a well in the centre.
Whisk the eggs lightly with the melted butter and milk then add to the flour and mix well to combine.
Peel, core and chop the pears roughly.
Fold into the cake mixture.
Spoon half the mixture into the bottom of the pan and cover with berries – top with rest of mix and then cover with streusel topping.
Bake for about 1 1/2 hours or until a skewer comes out clean.
Mix all ingredients together, using a fork or spoon. Sprinkle over the top of the loaf before baking.