Ingredients
Swirl
1/2 cup (125ml) sour cream
1 tablespoon (18g) brown sugar
Topping
1/4 cup (35g) self-raising flour
1 tablespoon (25g) demerara sugar
1/2 teaspoon ground cinnamon
20g unsalted butter, melted
Main Ingredients
440g pkt butter cake mix
2 1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
2 extra large eggs
60g butter
2/3 cup yoghurt or sour cream
250g SPC ProVital Diced Pear, drained
Recipe Method
Step 1
Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm slice pan with baking paper.
Step 2
Swirl - Mix sour cream and brown sugar in a small bowl to create the swirl and set aside.
Step 3
Topping - Combine all ingredients in a bowl to create the topping.
Step 4
Combine cake mix and spices. Prepare according to packet instructions adding eggs and butter as instructed on pack. Replace, milk quantity with equal quantity of yoghurt or sour cream. (Sour cream or yoghurt gives a dense, moist homemade texture to a cake mix).
Step 5
Pour cake batter into prepared pan. Spoon or dollop sour cream mixture on top of batter. Using a skewer, swirl sour cream through cake mixture. Scatter top with diced pear and sprinkle with topping. Bake for 30 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 6
Dust cake with icing sugar and serve with ice cream or custard.
Nutrition Facts
Energy (kj) per serve: 1210
Protein (g) per serve: 4.32
Fat - Total (g) per serve: 13.56
Fat- Saturated (g) per serve: 8.09
Carbohydrate (g) per serve: 37.72
Sugar (g) per serve: 23.56
Dietary Fibre (g) per serve: 1.49
Sodium (mg) per serve: 292
As an alternative, replace sour cream swirl with 1/2 cup of thick prepared custard and swirl through batter.
