Gâteau Fondant Aux Poires - French Pear Cake |
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/09/12/easy-french-dessert-gateau-fondant-aux-poires-french-pear-tart/
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