Friday, June 03, 2005

Delicious Pear Cake

This is one of my Dad's favorite recipes (he's a great pastry chef!). The French name of this cake is "Délicieux aux Poires" and this is true: it is delicious! The pears cook in the dough, delivering their subtle flavor while baking.

You need:
  • 3 or 4 ripe and juicy pears. I personally like Bosc, Bartlett and Starkrimson pears a lot.
  • 4 eggs
  • 125 grams (1 stick) of unsalted butter (European style...)
  • 250 grams of sugar (9 fl. oz. or a little more than 1 cup)
  • 250 grams of flour (14 fl. oz. or 1 cup 3/4)
  • 1 tea spoon of baking soda
  • 1 tea spoon of pure vanilla extract
  • 1/2 tea spoon of ground cinnamon
  • a round cake pan (about 10" x 2").
  1. Beat the whole eggs (white and yolk) and the sugar in a large bowl, until smooth and foamy.
  2. Add the melted butter. You can melt the butter (cut in pieces) in the round cake pan while pre-heating the oven at 365F. The butter should remain white on the surface (don't melt it until it's oily and bright yellow!). Stir well to incorporate the melted butter into the egg and sugar mix.
  3. Sift the flour and baking soda over the bowl while stirring. Incorporate the flour to the mix little by little.
  4. Add the vanilla extract and cinnamon and stir well until smooth.
  5. Pour the dough into the buttered cake pan.
  6. Cut the pear in halves, peel them and remove the center (seeds). Place the half pears in a circle on top of the dough, bumpy side up, pointy side towards the middle of the pan. Gently push the pears into the dough (they'll sink in while the cake is baking).
  7. Bake 1 hour at 365F. The cake is ready if you can insert a knife blade in the center of the cake and take it out dry (i.e. no dough sticking to it).

Perfect at tea time, as a desert of even for breakfast!


Estelle said...

Sorry... The eggs where missing from the list. You need 3 or 4 eggs depending on their size. (10/08/05)

Failop said...

This turned out to be tre Délicieux! I was surprised how easy the recipe is. Definetly will do it again!

Anonymous said...

I haven't tried this yet but will, it looks great. My favorite part is how the uncooked version looks like a circlet of venus of willendorfs. Is that just me?

Anonymous said...

This cake was wonderful! Enjoyed by all at brunch! Thank you..

Anonymous said...

I made this yesterday with a few adjustments, and it was great! I halved the amount of butter and subbed in good whole milk yogurt for the rest. The remaining butter I browned for even more flavor. I also added a bit of salt. It turned out very nicely and both my coworkers and husband were complimentary. Thanks for sharing---I love your blog!

Anonymous said...

I have made this many times and with different fruit: pears, or apples, peaches, plums... Perfect cake every time [note: use sweet butter!]. Wonderfully delicious and simple to make! Merci beaucoup!