French pear cake
User Reviews
5
French pear cake
Description
The cake starts with whisking eggs and sugar to incorporate air, creating a glossy base. Melted butter and crème fraîche fold in to provide richness and moisture. Flour mixed with baking powder and salt is combined carefully to avoid over-mixing, preserving tenderness. Pears diced into half inch cubes give texture and fruit flavor without breaking down completely during baking.
After baking at moderate heat for 40 to 50 minutes, the cake develops a gently golden surface topped with an additional sprinkle of sugar for subtle caramelization. The crumb should be soft and moist, thanks to the crème fraîche, which adds a slight tang and tenderness. This cake is well-suited to serving warm or at room temperature, alone or with a simple accompaniment like tea or coffee.
Sour cream can be used interchangeably with crème fraîche if needed without affecting the cake’s texture significantly. Pear varieties with firmer texture such as Bartlett or D'Anjou help maintain recognizable fruit pieces without turning mushy. Using fine sugar is preferred to achieve uniform sweetness and proper dissolution during mixing.
Ingredients
- 1 ¼ cups all-purpose flour plain flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 pear ripe but not overripe
- 2 egg
- ½ cup sugar
- ½ cup butter melted, unsalted
- ¼ cup crème fraîche
- 2 tablespoon sugar (to top)
Instructions
- Preheat the oven to 350F/180C and line an 8in/20cm springform round cake tin.
- In a small-medium bowl, sift or whisk together the flour, baking powder and salt. Set aside.
- Peel and core the pears. Cut them into a relatively small dice, around ½ - ⅔in (1 ¼-1 ¾cm). Set aside.
- In a large bowl, whisk together the eggs and ½ cup sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the butter in a steady stream while whisking it in at the same time. Add the creme fraiche and mix this in as well.
- Mix the flour mixture into the egg mixture and stir until combined but try not to over-mix. Fold in the pears carefully so that they are mixed through but you don't break them up.
- Pour the mixture into the lined cake tin and spread the mixture to the edges with a spatula and flatten out the top. Sprinkle on the 2tbsp sugar then bake for approximately 40-50 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.
- Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Works well both served warm or at room temperature, as it is or with cream/creme fraiche on the side.
Notes
- Sour cream can substitute crème fraîche effectively in this cake.
- Use fine or regular white sugar to ensure even sweetness without graininess.
- Choose firm pears like Bartlett or D'Anjou to prevent the fruit from becoming mushy during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12approx
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 65mg | 3% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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