Here is yet another one of my favorite rustic types of cake. It is easy to assemble, doesn’t require any fussing, and is great either for breakfast, as a mid-morning snack, or after dinner with a dollop of whipped cream. I adapted this recipe from one in a recent Sale & Pepe Italian recipe magazine, and found it a perfect choice for fall. I had planned to arrange pear halves along the top of the cake but I left my pears a tad too long to ripen and ended up simply cutting them into large chunks as they were very ripe. I also didn’t have an 8 inch pan so I used a 9 inch one which obviously creates a larger cake that isn’t as thick. I would suggest using an 8 inch spring-form pan instead though. The ingredient measurements were in metric but re-calculated for US kitchens using this Online Cooking Convertor.
Deborah Mele 2011
- 4 Ripe Small Sized Pears, Peeled And Cut Into Large Chunks
- 220 Grams (8 Ounces) All-purpose Flour
- 100 Grams (5 Tablespoons) Chestnut or Wildflower Honey
- 110 Grams (1/2 Cup Plus Two Tablespoons) Brown Sugar
- 1 Large Egg
- 150 Mls (5 Ounces) Whole Milk
- 120 (4 Ounces) Grams Butter
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- Zest Of 1 Lemon
- 1/2 Teaspoon Salt
- Powdered Sugar
- Preheat the oven to 350 degrees F (180 degrees C.).
- Beat together the butter and brown sugar until light.
- Add the egg, honey, lemon zest, and milk and beat until smooth.
- Sift together the flour, baking powder, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet and mix just until blended.
- Grease and flour a 20 cm (8 Inch) spring-form pan.
- Pour the batter into the pan and then arrange the pear chunks on top, pressing them into the batter letting just the top of the pear chunk visible.
- Bake the cake for about 40 minutes or until a cake tester comes out clean.
- Cool, remove from the pan, and dust with powdered sugar before serving.