Laurie's Pear Tart/Cake

From Chowhound Forums. Really yummy, especially when you reheat it. Light and moist and a little spongy, and delicately sweet in that wonderful pear way.

Laurie's Pear Tart/Cake
Laurie's Pear Tart/Cake

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

1

tart

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

1

servings

Ingredients

  • 4

    or so ripe, juicy pears, peeled, cored, and cut into sixths or eighths

  • 1

    stick butter

  • 3/4

    cup sugar

  • 1

    teaspoon vanilla

  • 2

    eggs

  • 1

    cup flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

Directions

Preheat the oven to 350 F. Spray an 8-inch (important) spring form pan with Pam. In a large bowl cream the butter, sugar, and vanilla with an electric mixer. Add the eggs one at a time. Combine the flour, baking powder, and salt. Incorporate it into the wet mixture. Spread the batter into the pan. Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter. Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here. The more pears, the moister the cake will be. Bake until a skewer comes out clean, about an hour. If you have any doubts, UNDERBAKE. This is a whole different animal if it dries out. Then it's just a cake. Correctly done, you'll love it. It's just one of those recipes that is greater than the sum of its parts. really.

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