Pear Cake

My fruit bowl always seems to have a few pieces of unloved, uneaten fruit that begin to show signs of expiration. On occasion, I have been known to eat them anyways because there’s nothing more I hate than throwing away a lovely piece of fruit. Fortunately, I have a wonderful cake recipe, which utilizes unloved fruit perfectly. In my home, it’s usually the pears which are unloved the most, and thus, I titled this post, “Pear Cake.” However, you can use plums, strawberries, or even apples–just make sure to slice hard fruit very finely, or else it won’t cook thoroughly while baking. This cake is just as delicious served at room temperature as it is warm. It’s really up to you. I highly recommend serving it with a dollop of vanilla ice cream. There’s just something special about taking a bite of the silky ice cream, followed by the crustiness of the cake, and finished with the smoothness of the fruit.  A true delight for the palate!

*All ingredients are at room temperature.
1 stick unsalted butter
3/4 c. sugar
2 eggs
1 c. flour (alternatively, you could substitute 1/4-1/2 c. ground almond flour or other flour of your choice)
1 tsp. baking powder
1/2 tsp. cinnamon, plus more for dusting over top of cake
pinch of salt
1 pear, skinned, cored, and sliced thinly

Preheat your oven to 350°F. Combine flour, baking powder, salt, and cinnamon together in a small bowl. Whisk the dry ingredients together. In a large bowl, or in the bowl of a stand mixer, combine the butter and sugar. Begin mixing; add eggs one at a time. Slowly incorporate the dry ingredients. Combine until batter comes together. Pour batter into an 8″ springform tart pan. (If you don’t have a springform pan, any 8″ tart pan or cake pan will do.) Carefully place and press the fruit slices, decoratively, into the batter. Lightly dust the top of the cake with cinnamon.

Bake for about 40 minutes, or until the top has browned nicely. Remove from oven and allow to cool. After about 10 minutes, remove the cake from the pan and place it onto a serving plate or cake stand. (By the way, I don’t bother to remove the base of the springform pan since this cake is literally gone within a few hours of my husband’s return home from work. But if you prefer, you could attempt to remove the base, prying it gently off with a large, thin spatula, once the cake has cooled.)

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