A slice of lukewarm, juicy pear cake and a nice cup of coffee will brighten up any rainy autumn day, don't you think?
After some tinkering, I now have the perfect dough for this cake. It should be moist but not mushy, rich but not heavy and the fruit should not make the cake watery.
I hope it turns out well in your oven and that you enjoy it as much as my family and I do. You are welcome to serve it with whipped cream. However, I would recommend not sweetening it, as the pears and vanilla in the cake already make for a rather sweet cake experience. Enough said, here is my recipe:
Ingredients for a springform pan with 24 cm Ø :
- 1 kg ripe, firm pears (e.g. the pear variety "Gute Luise")
- 230 gr wheat or spelt flour
- 170 gr sugar
- 80 gr melted butter
- 120 gr cream cheese (warm)
- 5 eggs, size M
- 1/2 tsp ground vanilla
- 2 pkg vanilla sugar
- pinch of salt
- 1 tsp baking powder
Preparation:
Wash the pears, cut in half, peel and carefully cut out the core and the string. Set the pears aside.
Now prepare the pastry. Melt the butter and in the meantime beat the sugar with the eggs and the ground vanilla until fluffy. Slowly pour in the lukewarm butter. When it has mixed well, stir in the room-warm cream cheese.
Now mix the flour with the salt and baking powder and add peu à peu.
Preheat the oven to 170 degrees Celsius. Line the springform pan with baking paper and grease the sides well with butter.
Pour the batter evenly into the springform pan. Now it's time for the pears: Cut the pear halves into thin slices with a sharp knife. Make sure that the pear halves stay together (similar to cutting onions) and then place them slightly fanned out on the pastry (see photo below). Finally, sprinkle the vanilla sugar over the pears.
Bake the cake for approx. 40 min until golden brown. After baking, leave to cool on a cooling rack for at least 15 minutes. Then enjoy lukewarm.
If you like, you can dust the pear cake with icing sugar.
Have fun baking and sweeten your autumn days with lots of cake.
xx Dipika