2 pears down, 7 more to go!
i bought a big sack of pears because i suddenly felt inspired while walking down the fresh fruit aisle. they’ve been mellowing out on my counter top for the past 2 weeks before i decided to put them to use. flipping through dorie greenspan’s book baking from my home to yours, i came across a fig cake recipe. i thought the cake portion, which contains corn meal, would make a great rustic base for showcasing the sweetness and fragrance of ripe pears. i added some sliced almonds too for crunch. and yes, it’s much easier and faster to make than a traditional pear tart. yipee!
A Rustic Pear Cake
|AP Flour||1 ½ cups|
|Yellow Cornmeal||½ cup|
|Baking Powder||2 tsp|
|Lemon Zest||½ lemon|
|Butter||1 ½ sticks (12 tbsp) – cut into cubes|
|Eggs||3 large ones|
|Vanilla extract||1 tsp|
|Fresh Pears||2 medium sized ones – peeled, cored and cut into cubes|
|Sliced Almonds||1/4 cup|
- Butter a 9-inch springform pan and line the bottom with parchment paper
- Using the paddle attachment, mix together lemon zest and sugar until fragrant
- Add in butter and beat until light and fluffy
- Add in eggs, one at a time, until well incorporated
- Add in vanilla and beat for 2 more minutes
- With the mixer set to the lowest speed, add in the dry ingredients (flour, salt, baking soda, and cornmeal)
- Pour the batter into the springform pan. The batter is very thick and you may need to use an offset spatula to even the batter out.
- Sprinkle the fresh pears and sliced almonds on top of the batter
- Bake at 350ºF for 55-60 minutes