Like in our household, you may have a few small pears left over from last delivery.Time to make a simple pear cake! This recipe can be made with any fresh sliced fruit. We don’t bother inverting when done.
Simple Pear Cake adjusted from Chocolate and Zucchini
6 small pears, peeled, cored and sliced
1 stick plus 1 Tbsp. butter, melted plus a bit more for greasing the pan
2 eggs, at room temperature
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. baking powder
2/3 cup flour
Preheat the oven to 350 degrees. Grease an 8-inch round cake pan with butter. Place pears into pan.
Whisk the eggs, sugar and vanilla together. Add baking powder, flour, salt and stir until evenly blended.
Stir in the butter until smooth. Pour batter over pears and spread if necessary to even it out.
Bake for 40-50 minutes, the top will be golden and a cake tester will come out clean. Let the cake cool for 5 minutes and then invert onto a cooling rack and then again onto a plate (the fruit should be on the bottom).
Serve warm or at room temperature.