Pear Cake (Edit recipe)

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The quintessential pear cake, or quatre-quarts aux poires, is a forever fail-proof dessert. This is a very homey version that's super easy to prepare and enjoy at the end of your evening meal.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

7

Serves: 8

Ingredients

.5 cup Classic Vanilla Sugar-Free Marshmallow - Max Sweets
3 Tbsp Classic Vanilla Sugar-Free Marshmallow - Max Sweets
4 Pear, Bartlett, peeled, cored, quartered and cut into even slices)
2 Tbsp Brandy
2 Eggs, extra-large (at room temperature)
9 Tbsp Butter, Unsalted
.75 cup All Purpose Flour

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325F
Use two tablespoons of butter and generously butter the inside, bottom, and sides of a 10-inch spring form pan. Sprinkle two tablespoons of vanilla sugar over the butter and shake the pan to distribute the sugar on the bottom and side.
Arrange the pear slices in a circular format starting on the outer edge of the pan, overlapping them. Arrange them in a way that looks pretty, although a bit difficult at times. Fill the interior portion with the remaining pears.
Sprinkle one tablespoon of Brandy and one tablespoon of sugar over the pears.
Cream the butter with the remaining seven tablespoons of unsalted butter in the bowl of your stand-alone mixer or medium bowl. Add the eggs, one at a time, and mix well after each addition.
Add the flour and mix gently until all the flour is gone. Add the remaining tablespoon of Brandy.
Spoon the batter over the pears in a thin layer to cover the pears. Do not worry if it does not cover well, as it will be distributed once it bakes.
Bake until the cake is firm and starts to get a nice golden color, about 45 to 55 minutes.
Remove from the oven and let it cool off on a rack. Remove the outer mold ring and serve as it is.

Notes

Pears tend to turn if left exposed to the air for too long. If you cut them and don’t use them right away, squeeze lemon juice over them to prevent them from turning brown. Do not use overly ripe pears, as they will disintegrate during baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	14 g
Carbohydrates:	10 g
Protein:	8 g
Cholesterol:	34 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.