Time really flies! It’s December already and this month only means one thing – Christmas is near! Christmas is no doubt my favourite festive season (and Chinese New Year of course) and I’m already counting down to the 25th! As school has ended for me a couple of days back, I decided to make something for some of my colleagues as a thank you + christmas gift. Nothing is more meaningful than a homemade present yes? hehe
As I was searching through what I wanted to make, I thought of making the ricotta pound cake I made a couple of weeks ago, and just add mixed berries into the batter to make it look a bit more festive. But I’ve ben hearing lots about the Bourke Street Bakery sour cream pear cake from the food blogger community who were lucky enough to try some that was made by Mich, The Bakeanista, at the blogger’s picnic recently. Miss D also made it recently and said that I should definitely give it a go cause it was really delicious! With so many raving reviews, I couldn’t not give it a try (: So glad I did though, cause it was so good! Super moist and Mich suggested adding fresh raspberries, which I did, and it made the cake look really pretty! So thank you! (:
And instead of slicing it up into the normal wedge, I decided to use a scone cutter to cut them into rounds instead before placing them into the plastic wrappers. Although I made a mess, it was all worth it, and might I add, fun! haha
And what did I do with the left over pieces and crumbs? What I love to do : put them into jars and layer them with freshly whipped vanilla bean cream and added more fresh raspberries! A combination I could easily (and happily) have every night if my waistline permits me to. 😛 Oh well! hehe Thank you again Mich for sharing the recipe! All my colleagues enjoyed the cake very much! YAY!
BSB Sour Cream Pear & Raspberry Cake (Adapted from The Bakeanista)
250g unsalted butter
250g caster sugar
1 tsp vanilla bean paste
4 eggs, room temperature
200g sour cream
300g self-raising flour, sifted
1 3/4 pears (about 400g, tinned), sliced into quarters
18-20 fresh raspberries
Steps :
1) Preheat oven to 180 degrees celcius. Line baking paper at the base of a 28cm baking tin, and spray the sides with olive oil evenly.
2) In a mixer, cream the butter and caster sugar till light and fluffy. Add the vanilla bean paste and mix till well combined.
3) Add the eggs, one at a time, making sure they are well incorporated before each addition.
4) Alternate the flour and sour cream and mix it on low speed till well combined. Use a spatula to scoop the batter into the tin, and spread it out until the top is smooth. Arrange the pear quarters evenly around the tin, and place the raspberries in the spaces between them.
5) Bake for 40 mins, then cover the baking tin with foil and continue baking for another 20-30 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
6) Remove from the oven and allow it to cool in the baking tin for 10 minutes before turning out onto a cooling rack. If you intend to cut rounds out of the cake, do make sure the cake is completely cooled before doing so, or it would crumble! Sprinkle icing sugar on top before serving! Enjoy!
Remember to always cook and bake with love ! (:
Food Made With Love 
You have Super NEAT writing. That is all.
As always thanks for the recipe – i doubt I would be able to bake it at this stage, but nevertheless, you’re amazing 🙂 thank you!
haha (: Thanks dearie! hehe Haven’t written in quite a long while. haha Thank goodness it still looked ok! Don’t worry! I’m sure you will be able to do this pretty soon! D your xmas cookies first! hehe you’re always so kind with your word dearie! hehe much love! xx
I can’t believe it’s already December either!!! 🙂 Time has flown by way too fast! But like you I am super excited about Xmas hehe ~ Especially since we’re going to back and spending with family!
I love love love this cake so so so much hehe it’s super easy, yum and something that most people will like YAY!
I’m making it again next weekend for another bday woo hoo!
Ps. Love how you put them into little bags~ I love giving out hand made gifts woo hoo!
this looks delish!
Lovely! Happy Christmas to you!
Happy Christmas to you too!! (: x
I too love your hand writing!!! I have seen this cake by Bakenista quite a bit on my instagram feed so I think I’m going to have to try and make it soon, all that deliciousness! And I am currently in love with putting things in jars and bottles, and your cake jars are so adorable!! Merry Christmas to you and your Mr!
Aww thanks dearest! hehe (: Really glad my handwriting isn’t a mess! haha Haven’t changed since secondary school! hehe
Yes these are really good! You gotta make them soon! hehe I’m sure you’ll love it! hehe My jars are from $2 shops! You could try getting them! Really cheap! hehe
Merry xmas to you and ur family too!! xx
So glad that many are appreciating the recipe!! 🙂 I will be baking more using the BSB cookbook and will promise to share the recipes as I go.
Yay! (: Would definitely love to try those recipes you share! hehe thanks again babe! x
Oh wow, its really that easy? Think I may need to make this myself! Love the use of fruits 😉
yes! It is! and so delicious! hehe Let me know what u think of it cause everyone loved it! hehe x
hehe everyone going nuts on this recipe! I remember I had michelle’s one at the picnic – super good!
heh (: My colleagues loved it so it’s good! hehe You should try it too! hehe x
This looks delicious, as does everything on your blog! I might make this for my family over the rest of the holidays! Thank you.
Thanks Evie! 🙂 I hope you and your family would enjoy it! Hehe x
Homemade gifts are the bestests!!!!
Yes! Hehe so gonna do homemade gifts from now on! Hehe 🙂 x
made it with blueberries as i had them in the freezer.. served with whipped cream, deelish! 😀
im glad you enjoyed it! hehe blueberries sounds yum! hehe x