Easy Pear Cake - Pear #3

  This cake is simple to make and delicious to eat. No fancy arrangement and all the pears are dumped into the batter. Generous and every bite is deemed to have some pear. You won’t feel the textural difference as the pears were soft after baking and yum yum.. delish! The cake is basically sweetened with pears and not sugar. I used only 50gm of sugar here and way lot more of pears.

For the pear pound cake gratin, Lyanne didn't really see the pears when they were camouflaged by the chocolate drizzle, and just walloped up everything. But for this cake, it is visible.She saw them there, wanted to pick them out, but I didn't let her. I managed to force my baked fruit hater to eat the pears in it as well. The method was, I didn't let her hold her cake, but fed her with it. Either she eats or don't eat at all. But she chose to eat it because she really loved it. Usual cases when I force her to eat something she's just ok with, she'll choose to go away.

Now if you have some not to nice to eat pears, throw them into this cake. It’ll be nice to eat. My pears aren’t soft mushy mushy, but still firm, not too firm, maybe.. hmm…. Just nice. I bought them about 1 month ago and never got around doing something with them, and luckily these Forelles were still ok after all that time. Anjou on the other hand, or crimson pears won’t last that long in the fridge and will turn mushy mushy. But still you can use those really soft pears in this, just throw in 1-2 more Tbsp of flour.

I used Forelles for this cake, and the original recipe calls for Anjou. Anjous are not found or seen at this time and they are indeed more buttery. Hehehe, the original name for this cake is Anjou Pear Cake, but since I didn't use Anjou, I better remove that word to avoid confusion. Oh yes, I do find some liquor jazzes up the cake.. errr pears. Omit it for religious or allergic reasons, but if not, I urge you, try not to.

Easy Pear Cake

Source: BBC Good Food
with minor adaptations

55gm butter
75gm all purpose flour
1 tsp baking powder
50gm sugar (original was 75gm, but my pears were rather sweet, so I reduced the sugar)
500gm pears (gross weight)
2 Tbsp lemon juice
1 Tbsp rum (original was a Pear liquer)
2 eggs
More flour for dusting pan
Icing sugar for dusting

1. Preheat oven to 160(fan)/180C
2. Melt butter and use some to grease the sides of a 8 inch springform pan. Dust pan with flour. Shake off extra flour. Line the base with paper *
3. Juice lemon, mix with rum and set aside.
4. Peel, core and dice pears. Mix with lemon rum mixture. Toss to coat.
5. Sift flour + baking powder into a bowl. Mix with sugar.
6. Mix butter with eggs and pour into (5), gently stir to combine.
7. Pour in pears and all the liquid in the bowl into the batter.
8. Fold everything and pour into prepared baking pan.
9. Bake for 45-50 minutes.
10. Remove from pan and dust with icing sugar and serve.

*I used a small bundt pan(650ml capacity) and had some extra batter enough for 3 small cuppies. You can use a 1L capacity loaf pan if you wish.

Wishing my beautiful country Malaysia a wonderful 55th birthday.
May Peace and Love fill our countrymen.