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A slice of vanilla cake with a pear slice visible and a scoop of vanilla ice cream on top

Easy Pear Cake

Christine Flynn's recipe for a cake with baked-in Red Anjou or Bosc pears.
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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.