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Pear Cake

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You could just as easily use apples in the place of pears in this recipe.
  Unsalted butter 10 Tablespoon, melted (1/2 Cup Plus 2 Tablespoon, At Room Temperature)
  Pastry flour 1 Tablespoon (For Dusting)
  Pastry flour 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Ripe pears 6 , cored and cut lengthways into quarters

Preheat the oven to 350º F.
Prepare a 9-inch round spring-form or Bundt pan with the 2
tablespoons melted butter, and dust the pan with a thin, even
layer of flour, tapping out the excess. Set aside.
Whisk together the pastry flour, cinnamon, baking powder, and
salt in a bowl. Set aside.
Using a stand mixer, beat together butter and sugar on high
speed until pale, light, and fluffy. Scrape down the sides of the
bowl, add the eggs, and beat again until well combined. Using a
rubber spatula, fold in the dry ingredients just until combined.
Transfer the batter to the prepared pan and neatly arrange the
pears on top.
Bake for about 1 hour, or until the top is nicely browned and a
toothpick inserted into the middle comes out clean. Let the cake
cool for 10 to 15 minutes before removing it from the pan.

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Pear Cake Recipe Video