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!
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DIRECTIONS
- 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.
- Add the flour and baking powder, and then thin out the batter with the milk and oil.
- Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
- Pour half of the batter into the pan.
- Peel the pears and remove the seeds, then cut into strips.
- Place the pear strips on the batter.
- Then pour the remaining batter over the pears.
- Bake 30 minutes.
- Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
- Beat the egg and sugar in a bowl until well mixed.
- Add the metled butter.
- After 30 minutes, take the cake from the oven.
- Pour the topping over the cake, and then continue baking another 20 minutes.
- Sprinkle with slivered almonds, if desired.
- Let cool before removing from pan.
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