Barb’s Toffee Nut Pear Cake

Pear, 2, cored and cut into eights
Wholemeal plain flour, 180g
Plain flour, 60g
Cinnamon, 1tsp
Nutmeg, 1/4tsp
Brown sugar, 2 cups, 240g
Unsalted butter, 125g
Bicarb, 1 tsp
Sour cream, 1 cup, 250g, can use yoghurt, or 1/2 combos
Egg, 1
Chopped nuts, 1/2 cup
Cream, whipped, sweetened and vanilla

Sift flour with salt, cinnamon and nutmeg.
Mix in brown sugar.
Cut in butter until crumbly.
Grease 9” square baking dish.
Spoon in half butter flour mix.
Press over bottom of the ban.
Arrange pear pieces over flour/butter mixture.
Stir bicarb into sour cream and mix into remaining flour/butter mixture along with an egg.
Pour batter over pear slices and spread evenly.
Sprinkle with chopped nuts.
Bake at 175 degrees c fan-forced for 40-45 minutes. (May take a little longer).