Makes 1 x 23cm square cake or 25cm round cake

280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
60g butter
185g sugar
1 teaspoon vanilla essence
2 eggs
1 3/4 tubs Jalna Reduced Sour Cream
1 large ripe pear, diced, skin on
2/3 cups muesli or rolled oats
1/2 teaspoon cinnamon
1 cup Jalna Low Fat Vanilla Creamy Yoghourt

• Sift flour, baking powder, bicarb. and mixed spice into a bowl.  Beat butter, sugar and vanilla on high for 4-5 minutes until light in colour and texture.  Beat in eggs one at a time. Add a third of the flour then half the sour cream, beating on low speed or stirring, until smooth.  Continue adding flour and sour cream until smooth. Stir in pear and pour into cake tin lined with non-stick baking paper. Combine muesli and cinnamon and sprinkle over cake. 
• Cook in moderate oven (180ºC) for about 50-55 minutes or until skewer inserted in the middle comes out clean.
• Cool in tin for 5 minutes before serving warm or cold with Jalna Vanilla Creamy Yoghourt.