PEAR CRUMBLE CAKE It is important to slice pears as thinly as possible. If the slices are too thick, the cake will sink in the center. 2 cups water 1 cup sugar 2 cinnamon sticks 2 small pears, sliced thinly 125g butter 2/3 cup sugar, extra 2 eggs 1 1/2 cups self-raising flour CRUMBLE TOPPING 1/2 cup plain flour 1/3 cup sugar 60g butter 1/2 cup desiccated coconut

Line base and side of 22cm springform tin with foil.

Combine the water, sugar and cinnamon in large frying pan; stir over heat, without boiling, until sugar dissolves. Add pears; simmer, uncovered, about 5 minutes or until just tender, drain on absorbent paper.

Preheat oven to 350°F.

Beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Add flour; beat on low speed until just combined, spread into prepared tin.

Top cake mixture with half the pears, sprinkle with half the Crumble Topping; repeat with remaining pears and Topping. Bake in 350°F oven 1 hour. Cool cake in tin.

CRUMBLE TOPPING: Blend or process ingredients until fine and crumbly.

Serves 10.

Per serving: Fat: 19.5g, Calories: 469.

[Cafe Cakes, The Australian Women's Weekly]