The lead up to Spring is one of my favourite times in the year. The cherry blosoms start blooming, pears are in abundance while berries became slightly more affordable. This pear and raspberry cake is a delicious combination of what August has to offer.

Bosc pears are perfect with their slender necks and soft. juicy interiors. The sweetness goes well with tart raspberries. The pear and raspberry cake is such a great accompaniment to tea or coffee, like a great tea cake should be like. Not overly sweet and with a tender crumb.

Now that spring is almost here, I’m thinking of blood oranges, lemon, rhubarb, blueberries and so many fruits to bake with. What kind of cakes or desserts do you want me see here" Any fruit that you’d like me to bake with" Let me know!
If you enjoy pears in cake you will love this Ginger Cake with Salted Caramel poached Pears or this Shiraz Chocolate Cake with Shiraz Pears

Pear and Raspberry Cake
Makes an 8 inch round cake

125 g unsalted butter, softened
1 cup castor/granulated sugar
3 larg eggs
1 tsp vanilla extract
1 and 1/2 cups self raising flour
3/4 cup greek yoghurt
1 cup raspberries, I used frozen

1 Pear, thinly sliced lengthwise (I used a Bosc pear)
Icing sugar, to dust (optional)

Preheat oven to 180 degrees C (160 degrees C for fan forced). Grease the base and sides of an 8 inch round cake pan and line the base with baking paper.
Beat the butter and sugar until pale and fluffy. Ad...