8 90 mins
Print Recipe

Spiced Pear and Yoghurt Cake

by Justine Schofield


  • 700g Goulburn Valley jar sliced pears, drained
  • 60g butter, softened
  • 360g dark brown sugar
  • 2 eggs
  • 1 tsp vanilla bean paste
  • pinch of ground cinnamon, cardamom, nutmeg
  • 300g self-raising flour
  • 1 tsp baking powder
  • 300g Greek-style thick yoghurt, plus extra to serve


  1. Preheat the oven to 180 ̊C. Line a 23cm spring form cake tin with baking paper on the bottom and around the collar.
  2. Combine the butter and brown sugar in a large bowl and beat with an electric mixer until a sandy consistency (note: It will not look creamed, this is ok).
  3. Whisk in the eggs, one at a time, beating after each addition. Add the spices and vanilla and beat well.
  4. Sift the flour and baking powder then fold through 1/3 at a time through the sugar and egg mixture. Now fold in the yoghurt followed by the pears.
  5. Pour batter into the prepared tin and cook for 1 hour or until a skewer inserted in the centre comes out clean.
  6. Cool before serving with extra yoghurt.
Spiced Pear and Yoghurt Cake

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