I got around to cleaning out my pantry and realised I had quite a few tins of canned fruit I needed to use. It reminded me of this Pear and Muesli Cake I used to make quite regularly a couple of years ago, it was perfect to use up at least one tin!
It has some of my usual healthy substitutes - apple sauce for butter and using wholemeal flours. I've also reduced the sugar content by half but it still remains a very sweet cake with the added sweetness coming from the muesli.
You can easily make up your own muesli mixture if you don't have any in the cupboard - just combine some oats with your favourite, seeds and dried fruit.
I've made this cake in both a springform pan and standard 9 inch round cake tin and both work well.
My oven runs pretty hot so you may need to extend the baking time closer to one hour.
It is best eaten on the first day or two after baking, but that's never a problem in our house!
Adapted from Pear and Muesli Crumble Cake
Pear and Muesli Crumble Cake
- 100g apple sauce
- 25g canola oil
- 1 tsp cinnamon
- 2 eggs
- 1 1/2 cups wholemeal self raising flour
- 1/2 cup wholemeal plain flour
- 1/2 cup milk
- 410g tin pear quarters, drained
- 1/2 cup brown sugar
- For crumble:
- 1/2 cup wholemeal plain four
- 1/2 cup natural muesli
- 1/4 cup butter, cubed and chilled
- 2 tbsp brown sugar
- Preheat oven to 180 degrees Celsius. Grease and line a 24cm spring form cake pan.
- To make the crumble: Mix flour, muesli and sugar in a bowl. Using fingertips, rub butter into mixture until is resembles breadcrumbs. Set aside.
- Whisk together apple sauce, oil and sugar in a bowl until well combined.
- Add one egg at a time and whisk until well combined.
- Add flours and milk, alternatively in two batches, stirring until batter is smooth. Spread batter into prepared tin and smooth top.
- Arrange pear pieces over batter.
- Sprinkle crumble over pears.
- Bake for 50 minutes or until a skewer comes out clean. Let sit for 10 minutes in pan. Slice and serve.
How do you like to use canned fruit in your baking?