There’s something about a simple cake that just warms the cockles of my heart. This one is very straight-forward in flavor – just cake and lovely pear. You could add a whisper of almond, if you’d like.
Not very sweet, this would make an ideal coffee cake for a brunch or lazy weekend. Or a wonderful snack cake for after school.
My kids would have loved to come home from school to this. It’s sturdy enough to pick up and eat out of hand.
For after dinner, a little whipping cream, maybe flavored with pear brandy, would never be wrong alongside this.
Or maybe you’d like to warm it and serve with a nice scoop of vanilla ice-cream. A drizzle of caramel? Or chocolate?
Old-Fashioned Pear Cake
- 1 1/2 cups flour, stir to lighten, then measure
- 5 tablespoons cornstarch
- 4 teaspoons (1 tablespoon + 1 teaspoon) baking powder
- 3/4 cup sugar
- 3 extra large eggs
- 4 tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 teaspoon pear brandy, vanilla or almond extract
- 4 pears, peeled, two in chunks, 2 in 3/8″ slices (make sure pears are fully ripe)
- 2 tablespoons flour (for pear chunks)
- 2 tablespoons sugar (sprinkle on top)
Preheat oven to 350 degrees F. Grease and flour a 9″ spring form pan.
In a medium bowl, whisk dry ingredients: flour, cornstarch and baking powder, together and set aside.
In a mixing bowl, cream together butter and cream cheese with the 3/4 cup sugar. Add eggs one at a time, mixing after each addition. Add brandy or extract of choice.
Add the dry ingredients to the wet, mixing on low until just incorporated. Toss pear chunks in a little flour, then carefully mix in by hand.
Scrape into prepared pan, level, and then top with the pear slices in a ring. Add a few chunks to the center. Sprinkle with additional sugar.
Bake 35 to 40 minutes, until the top just barely begins to color. Do not over bake. Remove from oven and rest 10 minutes, then run a knife around the sides and release the spring form. Cool and serve.
Slightly adapted from An Italian in my Kitchen
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