Gateau fondant aux poires : (Moist Pear Cake)

Another French recipe from my mother-in-law that I translated and converted. This cake is one of my favorites! Enjoy!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 4 -5  pears (depending on their size)
• 3⁄4 cup flour
•  extra flour, for the cake pan
• 1⁄2 cup sugar
• 2  eggs
• 1⁄3 cup milk, plus
• 1  tablespoon milk
• 3  tablespoons  oil
• 2  teaspoons baking powder
•  butter
•  salt

• topping

• 6  tablespoons butter
• 1  egg
• 3  tablespoons sugar
•  slivered almonds (optional)

Directions

1. In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk.
2. Add the flour and baking powder, and then thin out the batter with the milk and oil.
3. Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
4. Pour half of the batter into the pan.
5. Peel the pears and remove the seeds, then cut into strips.
6. Place the pear strips on the batter.
7. Then pour the remaining batter over the pears.
8. Bake 30 minutes.
9. Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
10. Beat the egg and sugar in a bowl until well mixed.
11. Add the metled butter.
12. After 30 minutes, take the cake from the oven.
13. Pour the topping over the cake, and then continue baking another 20 minutes.
14. Sprinkle with slivered almonds, if desired.
15. Let cool before removing from pan.