French Pear Cake

A dense, buttery crumb holding chunks of tender pears. The top should be golden brown, contrasting with the moist, fruity center.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 498
• Protein: 7 g
• Carbs: 63 g
• Fat: 24 g

Ingredients

• 2.7 piece Pear ( peeled, cored and diced )
• 133.3 g Wheat flour
• 100 g White sugar
• 100 g Minimum butter sweet ( softened at room temperature )
• 2 piece Egg ( at room temperature )
• 7.3 g Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Oven and pan prep

   Preheat oven to 180°C. Butter and flour a cake tin. Tap out the excess flour.

2. Fruit preparation

   Peel the pears, core them, and cut into large chunks. They need to be large enough to remain tender after baking.

3. Creaming

   Whisk the softened butter with white sugar until the mixture pales and becomes creamy.

4. Adding liquids

   Add the eggs one by one, mixing well between each. Pour in the vanilla extract.

5. Adding dry ingredients

   Sift the wheat flour and baking powder over the batter. Add the pinch of salt. Mix with a spatula until the batter is smooth.

6. Baking

   Fold the pears into the batter. Pour into the tin. Bake for 45 minutes. A knife blade should come out clean and the crust should be golden.

Chef's tips

• The butter must be softened to a cream texture, not melted, for a light crumb.
• If the pears are very juicy, toss the cubes in a bit of flour before adding them so they don't sink to the bottom.

Storage

Store under a cake dome at room temperature for 3 days. It tastes even better the next day once the flavors have infused.