Pear and Vanilla Tea Cake

Instructions

• 1Line the base of a 8-inch round springform pan with parchment paper. Clip the side into position, spray with cooking spray and line the side with parchment paper.
• 2Sift together the flour and baking powder to remove lumps and aerate the flour.
• 3Place the butter, sugar, salt and 2 teaspoons vanilla in the bowl of a stand mixer and beat on medium speed for 5 minutes, or until pale and fluffy. Scrape down the bowl if necessary.
• 4With the mixer running, add the eggs one at a time.
• 5Fold in a third of the flour, followed by half the milk. Continue to alternate ending with the flour until a smooth batter is formed. Place the batter into the prepared pan and level the top.
• 6Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 7Cut the pears into quarters and remove the core. Cut into ¼-inch thick wedges. Arrange around the top of the cake.
• 8Combine 1 tablespoon melted butter, 2 teaspoons sugar and the remaining 1 teaspoon vanilla and brush over the pears, to help caramelize and to avoid them drying out.
• 9Once preheated, place the pan in the oven and cook for 45 minutes.
• 10The cake is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.
• 11Cool the cake in the pan for 20 minutes.
• 12Transfer to a serving plate. Dust with powdered sugar and serve warm.