- 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").
- Beat the whole eggs (white and yolk) and the sugar in a large bowl, until smooth and foamy.
- 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.
- Sift the flour and baking soda over the bowl while stirring. Incorporate the flour to the mix little by little.
- Add the vanilla extract and cinnamon and stir well until smooth.
- Pour the dough into the buttered cake pan.
- 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).
- 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!