Name: Pear Cake with Cinnamon Sugar
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: For the cake: -; 1 cup all-purpose flour -; 1/4 cup sugar -; 1 teaspoon baking powder -; 1/8 teaspoon salt -; 1/4 cup (1/2 stick/4 tablespoons) cold, unsalted butter, cut into thick slices -; 1/4 cup milk -; 1 large egg -; 1 teaspoon vanilla -; For the topping: -; 3 tablespoons sugar -; 1 teaspoon cinnamon -; 3 large or 4 medium Anjou, Bosc or Bartlett pears -; Whipped cream, for serving (optional) -

Ingredients for - Pear Cake with Cinnamon Sugar

1. For the cake:

2. 1 cup all-purpose flour

3. 1/4 cup sugar

4. 1 teaspoon baking powder

5. 1/8 teaspoon salt

6. 1/4 cup (1/2 stick/4 tablespoons) cold, unsalted butter, cut into thick slices

7. 1/4 cup milk

8. 1 large egg

9. 1 teaspoon vanilla

10. For the topping:

11. 3 tablespoons sugar

12. 1 teaspoon cinnamon

13. 3 large or 4 medium Anjou, Bosc or Bartlett pears

14. Whipped cream, for serving (optional)

How to cook deliciously - Pear Cake with Cinnamon Sugar

1 . Stage

Preheat the oven: Set a shelf in the middle of the oven. Preheat the oven to 400°F. Butter a 9-inch cake pan or a 9-inch fluted tart tin with a removable rim. Dust with flour and tap out the excess.

2 . Stage

Make the batter: In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt until blended. Add the butter pieces and pulse until the mixture resembles coarse meal. In a measuring cup, lightly beat the milk, egg, and vanilla with a fork until blended. Add to the bowl of the food processor and process until the dough is smooth. With the back of a spoon or a small offset spatula, spread the batter evenly in the cake pan (the batter will be thick).

3 . Stage

Slice the pears: Halve the pears. Use a melon baller to cut out the cores and remove the stem ends. Slice the halves into 1/4-inch-thick slices.

4 . Stage

Make the cinnamon sugar: in a small bowl, mix the sugar and cinnamon until combined.

5 . Stage

Top the cake: Starting at the outside edge, arrange the pears over the batter in a circular pattern, overlapping them slightly to cover the batter. Sprinkle with the cinnamon sugar.

6 . Stage

Bake the cake: Set the pan on a baking sheet and bake for 30 minutes, or until a skewer inserted into the middle of the cake comes out clean, and the cake looks golden at the edges.

7 . Stage

Cool and serve the cake: Let the cake rest in the pan for 10 minutes. If you used a pan with a removable rim, go around the edge the cake with the tip of a knife to release the edges. Set the pan on top of a small bowl and let the rim drop away. Cut into slices from the pan and serve warm or at room temperature. A dollop of whipped cream is always a nice touch.