Pear and Vanilla Tea Cake
The humble butter cake has been given a makeover. Topped with fresh pears that are lightly caramelized this cake is light and buttery and so easy to make.
1 hr 30 mins total time
20 mins active time
Easy
Serves 8-10
Ingredients
Measurements:
- Cooking spray
- 1½ cups (8 oz) all-purpose flour
- 2 tsp baking powder
- 4 oz unsalted butter
at room temperature, plus 1 tbsp extra, melted for brushing
- ¾ cup (5 oz) white sugar
plus 2 tsp extra, for the topping
- ⅛ tsp kosher salt
- 3 tsp vanilla bean paste
divided
- 2 large eggs
at room temperature
- ½ cup (4 fl oz) milk
at room temperature
- 2 x 5 oz small pears
peeled
- Powdered sugar
for dusting
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.
- 3Beat the butter, sugar, salt and vanilla on medium speed for 5 minutes, 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. Meanwhile, continue to the next step.
- 7Cut the pears into quarters and remove the core. Cut into 1/4-inch thick wedges. Arrange around the top.
- 8Combine the extra melted butter, the extra sugar and the remaining vanilla and brush over the pears, to help caramelize and to avoid them drying out.
- 9Once preheated, place in the oven and start the timer.
- 10The cake is ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
- 11Stand in the pan for 20 minutes.
- 12Transfer to a serving plate. Dust with powdered sugar and serve warm.