Oat, Pear and Raspberry loaf

Oat, Pear and Raspberry Loaf

Topping

• 25 g (1/4 cup) rolled oats
• 55 g (1/4 cup) brown sugar
• 2 tbsp plain all purpose flour
• 25 g (1 oz) chilled butter, cut into small pieces

Cake

• 100 g (1 cup) rolled oats
• 375 ml (1.5 cups) boiling water
• 150g (5.5oz) unsalted butter, diced
• 115g (1/2 cup) brown sugar
• 55g (1/4 cup) caster sugar (fine granulated sugar)
• 2 eggs
• 1 tsp natural vanilla extract
• 185g (1.5 cups) all purpose flour
• a pinch of sea salt
• 1 tsp baking powder
• 2 ripe pears, peeled cored and diced
• 60g (1/2 cup) raspberries, fresh or frozen

Method:

Preheat the oven to 180C/350F. To make the topping, place all the ingredients into a bowl and rub the butter into the mixture with your fingertips until well incorporated and small clumps form.

To make the cake, place the oats into a bowl and pour over the boiling water. Stir and leave to cool until lukewarm. Cream the butter and sugars in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Sift the flour, salt, and baking powder into the bowl. Drain any excess water off the oats. Add the oats to the mixture and fold to combine. Spread 2/3 of the mixture into a greased or nonstick 19x11cm (7.5 x 4.5in) loaf pan. Sprinkle with the pears and raspberries, top with the remaining cake batter then sprinkle the topping over evenly.

Bake for 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean (*it should be well browned and feel springy to the touch. If the cake sinks significantly while cooling, it is probably under-baked). Turn out onto a plate before quickly transferring to a wire rack with the topping facing upwards. Leave to cool slightly before cutting. Serve in slices with butter. Makes 8-10 slices.

YUM, YUM, YUM!!!
Xx