"Juicy and Fragrant Pear Cake That Disappears from the Table in 5 Minutes"

"Juicy and Fragrant Pear Cake That Disappears from the Table in 5 Minutes"

Ingredients

3 large eggs (at room temperature)

1 cup (200 g) sugar (can be brown sugar for a moister texture)

½ cup (120 ml) neutral oil or melted butter

1 cup (240 ml) plain yogurt or milk or coconut milk

2 cups (260 g) all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda (makes it super fluffy)

1 teaspoon ground cinnamon

Pinch of salt

1 teaspoon vanilla extract

3 ripe but firm pears (Williams, Rocha, or D'Anjou are perfect)

For the magic glaze

(optional, but highly recommended)

:4 tablespoons butter

½ cup (3 ounces) sugar Brown sugar

3 tablespoons of honey or glucose

3–4 tablespoons of heavy cream or coconut milk

Preparation method

Preheat the oven to 180°C (350°F). Grease the pan and dust with flour (or line the bottom with parchment paper).

Peel the pears. Cut 2 into small cubes and the remaining 1 into thin slices (to decorate on top or make an upside-down).

In a large bowl: beat the eggs with the sugar for 2–3 minutes until light and fluffy.

Add the oil and yogurt/milk and mix well.

Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, salt) over the top and gently mix with a whisk or spatula, just until incorporated.

Add the pear cubes and mix lightly so as not to crush them.

Pour into the pan.

Classic version:

Arrange the pear slices on top, pressing them down slightly.

Upside-down version (beautiful):

Melt the butter with the brown sugar and honey in the bottom of the pan, arrange the pear slices on top and pour in the batter. Bake for 45–55 minutes (toothpick test – it should come out clean or with a few moist crumbs).

Magic Syrup

(make while the cake is baking): heat the butter, brown sugar and honey over medium heat until melted and bubbling for 2 minutes. Turn off the heat, add the heavy cream and set aside.

As soon as you take the cake out of the oven, poke holes all over the surface with a fork or toothpick and pour the hot syrup over it (it will soak up everything and become incredibly moist!).

Let it cool for 15 minutes in the pan, unmold (if it's upside-down, turn it over carefully) and serve warm or at room temperature.

Serve with vanilla ice cream, whipped cream or just plain — it will disappear like magic!