This is a one of those little jewels that always gets raves.
WARM PEAR CAKE
1 cup sugar
4 large firm-ripe Anjou or Bosc pears
Peeled, cored and sliced thin
1/3 cup all-purpose flour
1 1/4 tsp active dry yeast sprinkled over 1 tbls warm water
1 tsp almond extract
4 large eggs, beaten lightly
7 tbls unsalted butter, softened and beaten until smooth
preheat oven to 300°
In a large skillet cook 3/4 cup of the sugar over
moderate heat until it begins to melt and ontinue
cooking it, swirling the skillet, until it is a golden caramel. Pour the hot caramel into a buttered 9-inch round cake pan, rotating the pan so that the caramel coats the bottom completely, and arrange the pears, overlapping them slightly, on the caramel.
In a bowl whisk together the flour, the yeast mixture, the remaining 1/4 sugar and the eggs until the mixture is smooth, whisk in the
butter, whisking until the mixture is combined well (it will appear slightly curdled), and pour the mixture over the pears, being careful not to
disturb them. Bake the cake in the middle of a
preheated 300° oven for 1 hour and while it is still hot unmold it carefully onto a platter (the caramel will be runny). Serve the cake warm or cold. (room temp will do just fine)
Gourmet 2/92 page 128
WARM PEAR CAKE
1 cup sugar
4 large firm-ripe Anjou or Bosc pears
Peeled, cored and sliced thin
1/3 cup all-purpose flour
1 1/4 tsp active dry yeast sprinkled over 1 tbls warm water
1 tsp almond extract
4 large eggs, beaten lightly
7 tbls unsalted butter, softened and beaten until smooth
preheat oven to 300°
In a large skillet cook 3/4 cup of the sugar over
moderate heat until it begins to melt and ontinue
cooking it, swirling the skillet, until it is a golden caramel. Pour the hot caramel into a buttered 9-inch round cake pan, rotating the pan so that the caramel coats the bottom completely, and arrange the pears, overlapping them slightly, on the caramel.
In a bowl whisk together the flour, the yeast mixture, the remaining 1/4 sugar and the eggs until the mixture is smooth, whisk in the
butter, whisking until the mixture is combined well (it will appear slightly curdled), and pour the mixture over the pears, being careful not to
disturb them. Bake the cake in the middle of a
preheated 300° oven for 1 hour and while it is still hot unmold it carefully onto a platter (the caramel will be runny). Serve the cake warm or cold. (room temp will do just fine)
Gourmet 2/92 page 128
