Wednesday, September 8, 2010

Pear Cake

A friend requested the pear cake recipe I mentioned in my earlier post on pears. This may well be the most simple cake recipe I have ever made. I didn't take a picture because it went pretty quick... It's essentially a slightly crunchy, golden, round, flat cake with slices of moist fruit throughout. Very simple and very good. You also experiment with the fruit, substituting apples or whatever is in season.

Pear Cake

3 or 4 ripe juicy pears
Peel, core and cut into sixths or eighths

1 stick butter
3/4 c. sugar
1 tsp. vanilla

2 large eggs, one at a time

1 c. flour
1 tsp. baking powder
1/2 tsp salt

Add to butter mixture

Spray an 8" springform pan with Pam. Spread the batter in it. Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter. Cream in as many as you can. The more pears, the moister the cake will be.

Bake at 350 degrees until a skewer comes our clean, 45-60 minutes. (With this cake, it's better to underbake than overbake.)

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