1/3 cup caster sugar
1 tsp vanilla extract
1 egg, plus 1 egg yolk, extra
3/4 cup plain flour, sifted
1/2 tsp baking powder, sifted
1/4 cup maple syrup
2 Tbsp chopped pecans
1/2 cup grated pear
8 pecan halves, extra, to decorate
Icing sugar, for dusting
1 Preheat oven to 160C. Combine the butter, sugar and vanilla and beat until pale and creamy.
2 Add the egg and extra yolk and beat well. Add flour, baking powder and maple syrup and beat until just combined. Fold through the pecans and pear.
3 Spoon into 8 x 1/2 cup-capacity muffin tins lined with paper patty cases and top cakes with a pecan half.
4 Bake for 25-30 minutes or until cooked when tested with a skewer. Dust with icing sugar.
Tips and tricks
Serve your cakes with a dollop of cream for a little extra indulgence.
Store your cake in an airtight container for up to three days.
Top cakes with your favourite icing, try a whipped vanilla icing.
Takeaways. Cakes are a great portable dessert to take to picnics or barbecues. Slice once you arrive.
* For more recipes by Donna Hay click here.