No way, not this early, I am thinking, while still all bundled up in my cozy blankets, but I know time is ticking and I can hear noises; footsteps, running water, and draws being opened and closed. I jump out of bed and hurry into the kitchen.
Luckily it is Mr. Rockies I find and not our early morning cake eating teen. I made it; beaten her to the last few pieces of French Pear Tart. I had baked this cake the day before, but still needed to photograph it to share with all of you. I know that this French pear tart is one of my daughters’ favorite cakes and often it is gone quicker than you can imagine. Sure enough it is not all her fault, her brother, teen number two, helping out whenever he can. They both love this cake, since it is very moist and has the right dough to fruit proportion. The dough is enhanced with vanilla and lemon zest which both complements the pears beautifully.
So here I am, busy shooting pictures for this post and sure enough, there is my daughter, asking me how much longer I would take. Her question reminding me, that she is waiting. Waiting for her breakfast and I am limited on time to spare with my camera and the French pear tart. Lucky me for getting out of bed early.
|Gâteau Fondant Aux Poires – French Pear Cake||
- 3-4 small ripe pears, peeled and quartered or cubed
- 1 cup 1½ Tablespoons (250 g) butter, at room temperature
- zest of 1 lemon
- 1¼ cup (250 g) sugar (Kirsten used 200 g)
- ¼ teaspoon vanilla extract
- 4 eggs, at room temperature
- 2 cups 1½ tablespoons (250 g) flour
- ½ teaspoon baking powder
- a pinch of salt
- Preheat Convection oven to 350 F.
- Grease a 24 cm (9½ inch) spring pan
- In a stand mixer with the paddle attachment beat butter and sugar together until very fluffy and white.
- Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.
- In another bowl sift together flour, salt and baking powder.
- Add the flour mixture slowly to the egg mixture. Don’t over mix.
- Pour half of the batter into the spring pan. Place the pears on top. Pour the rest of the batter in the pan.
- Bake for about 60 min or until a tooth pick inserted in the center of the cake comes out clean.
- Dust with powdered sugar before serving.