Pear Cake Recipe
Category: Desserts
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Williams Pears | 760g |
| All-purpose Flour | 225g |
| Brown Sugar | 170g |
| Butter (softened) | 120g |
| Eggs | 110g |
| Whole Milk | 100g |
| Rum | 15g |
| Lemon Juice | ½ lemon |
| Baking Powder | 8g |
| Powdered Sugar | to taste |
| Ground Cinnamon | to taste |
Instructions
To begin preparing this delicious Pear Cake, start by washing and drying the pears thoroughly. Once clean, do not peel the pears. Instead, remove the stem and base (about 1-2 inches), then cut them in half. Use a small knife to carefully remove the core, and slice the pears into thin slices, keeping them less than half a centimeter thick.
In a separate mixing bowl, place the sliced pears and add 50g of the brown sugar. Squeeze the juice from half a lemon and drizzle it over the pear slices, ensuring the lemon juice coats the pears evenly to prevent browning. Stir the pears gently and then add the rum, mixing well. Set the pears aside to marinate for a few minutes.
For the cake batter, take a large bowl and add the remaining 100g of brown sugar. Add the softened butter to the sugar, and beat together with electric mixers until the mixture is light and fluffy. Next, sift in the all-purpose flour and the baking powder, mixing well with the electric beaters. As the flour begins to absorb, slowly pour in the whole milk, continuing to mix until the batter becomes smooth and lump-free.
Once the batter is prepared, take about a third of the marinated pear slices and set them aside for later use. Add the remaining two-thirds of the pear slices into the batter, gently folding them in to ensure they are evenly distributed throughout the batter.
Grease a 22cm diameter round springform pan, making sure to line the base with parchment paper for easy removal later. Pour the prepared batter into the pan, spreading it evenly. Take the reserved pear slices and arrange them artfully on top of the batter. Sprinkle the remaining 20g of brown sugar over the top of the pears for added sweetness and a crisp finish.
Place the pan in a preheated static oven at 180°C (350°F) on the middle rack, and bake for 30 minutes. After 30 minutes, without opening the oven door, switch the oven to fan mode at 180°C (350°F) and bake for an additional 30 minutes, allowing the cake to rise beautifully and cook through.
Once the cake is fully baked and golden brown, remove it from the oven and let it cool.
For a final touch, mix powdered sugar with half a teaspoon of ground cinnamon. Dust the top of the cake lightly with this cinnamon-sugar mixture for a sweet, fragrant finish.
Allow the cake to cool completely before slicing and serving. Enjoy the moist and flavorful pear cake as a delicious dessert to impress your guests or as a special treat for yourself.
Tips:
- You can adjust the amount of cinnamon to your taste.
- For a richer flavor, you can replace the whole milk with heavy cream.
- If you prefer a more textured cake, you can lightly mash some of the pear slices before adding them to the batter.
