Salty Pear Cake

makes one 9 inch round

You guys, I’m so proud of myself.  This is the best cake I have ever made.  And I also think I’ve found my new favorite thing: plopping fruit into baked goods.  I mean, look at it!I’ve never been a big fan of standard cake.  Cheesecake, carrot cake, and angel food cake are a different story.  When I was a youngling, I would dread the cake eating time of birthday parties because most of the parties I went to, there was store-bought cake(YUCK).  I would peel off every bit of frosting and eat a few bites of the cake.  I have learned to like good(not store-bought) cake, however I can still do without the frosting.  I’d much rather have a scoop of ice cream on top.  Even though I’ve learned to like cake, I’d still prefer a piece of pie.For me to like a cake, it has got to be non store-bought and flavorful.  And yes, this cake is.  Therefore, I didn’t just like it…I really liked it.The pears add such a contrasting, almost gooey texture to this cake which make frosting an obsolete additive.  Make sure you top the cake with pink sea salt or Kosher salt because it needs to be larger in size for 1) taste/texture benefits and 2) aesthetic appeal.  Don’t use table salt!
Alrighty, let’s do this

What you’ll need:

for the pears

4 pears, peeled

2 cups water

1 1/3 cups sugar

juice and rind of 1/2 lemon

1 cinnamon stick

for the cake

1 cup sugar

2 eggs

1 1/4 cup flour(add more if at high altitude)

1/2 cup whole milk

2 tablespoons butter, melted

1/2 cup cup vegetable oil

1 1/8 teaspoons baking powder

1/2 teaspoon vanilla

1/4 teaspoon nutmeg

pink salt for topping

For the pears, add the water, sugar, juice and rind of lemon, and cinnamon stick in a pan.  Bring this mixture to a boil.  Cut the bottoms of the pears so they can stand up on their own.  Once the mixture is boiled, bring back down to a simmer and add the pears.  Cook for 10-12 minutes, or until the pears are soft enough to stick a toothpick in easily.  Take the pears out of the mixture, and set pears aside.

Preheat oven to 350˚F.  Spray and flour a 9-inch round pan and line the bottom with parchment paper.

In a large bowl beat the sugar and eggs until creamy, and thickened.  Add the flour, milk, butter, oil, baking powder, vanilla, and nutmeg.  Beat this until the batter is creamy, but do not overbeat (or you’ll end up with a tough cake).  Pour the batter into pans.

Place the pears in the batter until they reach the bottom of the pan.  Sprinkle salt on top of the batter.  Bake for 30-40 minutes or until golden brown and a toothpick stuck in the center comes out clean.

Let the cake cool in the pan for 20-30 minutes.  Pop it out and serve!



-If you live in high elevation add 1-2 more tablespoons of flour(I live 6500ft above sea level so I added two)

-Serve with vanilla ice cream

-Warm up before serving, so so tasty!

Recipe adapted from: Happy Meal Time and Spoonful

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