This pear cake is very easy to make and also quite beautiful in its simplicity. You can, of course, add a scoop of vanilla ice cream or a cloud of just barely sweetened whipped cream, but it’s also wonderful on its own, at ambient temperature or even chilled, as part of a mid-afternoon coffee klatsch with a good friend. –Christine Flynn
Easy Pear Cake
Christine Flynn's recipe for a cake with baked-in Red Anjou or Bosc pears.
Ingredients
- ¾ cup + 1 tbsp granulated sugar divided
- ¾ cup extra-virgin olive oil or good-quality canola oil
- 3 large eggs
- zest of 1 lemon
- 1 tsp salt
- ½ tsp ground nutmeg
- 1 cup all-purpose flour
- 2 tsp baking powder
- 4 small ripe Red Anjou or Bosc pears halved and cored
- vanilla ice cream to serve (optional)
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch (23 cm) round cake pan.
- In a medium bowl, whisk together ¾ cup of the sugar and the olive oil. Add the eggs, one at a time, beating well with a rubber spatula after each addition. Add the lemon zest, salt and nutmeg. Stir to combine. Sift in the flour and baking powder. Stir until just combined
- Transfer the batter to the prepared pan. Use a spatula to spread it in an even layer. Place the pears, cut side up, in the batter, but don’t press them in more than about ½ inch, as the batter will rise as it bakes. Sprinkle the remaining 1 tbsp of sugar on top. Bake for 30 to 32 minutes, until golden brown and a toothpick inserted into the centre comes out clean. Let cool in the pan for a few minutes before serving.
- Cut the cake into squares and serve with a scoop of vanilla ice cream, if desired. Store leftovers in an airtight container in the fridge for up to 4 days.
