Italian Pear CakeFrom amysf 5 years ago
- 2 eggs shopping list
- 1/4 cup milk shopping list
- 1/2 -1 cup granulated sugar, to taste (I used 3/4 cup) shopping list
- 1 tsp vanilla (or almond) extract shopping list
- salt shopping list
- 1-1/2 cups all-purpose flour (I used 1 c. all-purpose and 1/2 c. whole wheat pastry flour) shopping list
- 2 pounds Bosc or Anjou pears, about 5 shopping list
- butter for greasing the pan and dotting the cake shopping list
- ~1/2 cup dry, unflavored bread crumbs shopping list
- 1 dozen cloves, optional shopping list
How to make it
- Preheat the oven to 375 degrees
- Beat the eggs and milk together in a bowl. Add the sugar, extract, and a tiny pinch of salt, and continue to beat. Add the flour, mixing it in thoroughly to produce a compact cake batter.
- Peel the pears, cut them lengthwise in two, scoop out the seeds and core, then cut them into thin slices about 1 inch wide. Add them to the batter in the bowl, distributing them evenly.
- Smear a 9-inch cake pan generously with butter, sprinkle lightly with bread crumbs, then turn the pan over and give it a sharp rap to shake loose excess crumbs.
- Put the batter into the pan, leveling it off with the back of a spoon or a spatula. Dot the top with little bits of butter. Stud with the optional cloves, distributing them at random, but apart. Place the pan in the upper third of the preheated oven and bake for 50 minutes, or until the top has become lightly colored.
- Let the cake cool slightly, and then serve warm or at room temp. Delicious with homemade whipped cream.
- Store any leftovers in the refrigerator.