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Spiced pear and yogurt cake

Spiced pear and yogurt cake


An autumnal loaf cake that's perfect with a pot of tea

  • Feeds 10 Feeds 10
  • Ready in 1 hour 50 minutes

Each serving contains

  • Energy
    1088kj 258kcal
  • Fat
    Med 12%
  • Saturates
    Low 11%
  • Sugar
    Med 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 4 Co-op British pears, stems attached
  • 1 lemon
  • 1 orange
  • 2 tsp ground ginger
  • 150g Co-op sunflower spread, melted, plus extra for greasing
  • 170g caster sugar
  • 140g Co-op 0% fat Greek style natural yogurt
  • 2 Co-op British eggs, lightly beaten
  • 225g Co-op self raising flour
  • 1/2 tsp ground cinnamon
  • Icing sugar, to serve (optional)


  1. Peel the pears, then put in a medium pan and cover with cold water
  2. Peel half the lemon and orange zest and add to the pears with 1 tsp of the ginger
  3. Bring to a simmer then cook for 15-20 mins, until the pears are just soft
  4. Drain, then allow to cool
  5. Grease and line a 900g loaf tin (about 23cm x 13cm)
  6. Preheat the oven to 180ºC/fan 160ºC/Gas 4
  7. Halve 1 pear, remove the core and stem, and roughly chop
  8. Blitz with a handheld blender, you should have around 50g purée
  9. Cut the very bottom off the other pears so that they stand upright
  10. Whisk the sunflower spread, sugar, yogurt, eggs and pear purée in a bowl until combined
  11. Add the flour, cinnamon and remaining ginger, whisk, then pour into the tin
  12. Nestle the 3 remaining pears in the batter and bake for 1 hour to 1 hour 10 mins, until a skewer inserted into the sponge comes out clean
  13. Loosely cover with foil if it starts to get too dark
  14. Cool in the tin for 15 mins, then remove and allow to cool completely
  15. Dust with icing sugar, if using, to serve

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