This pear and walnut cake is the perfect afternoon or breakfast cake. It’s light, fluffy, and not overly sweet. We like to have this with our afternoon coffee as a nice treat!
Makes one 9″ cake
Ingredients
- 113g butter, melted and browned
- 2 large eggs, room temperature
- 180g granulated sugar, plus 1 tablespoon for sprinkling on top
- 1 teaspoon brandy, cognac, or vanilla extract
- Zest of 1/2 a lemon
- 75g 2% (regular) milk
- 210g all-purpose flour, sifted
- 10g baking powder
- Pinch of salt
- 3 – 4 Bosc pears, peeled, core removed, and sliced.
- 100g walnuts
- Icing sugar to finish
Method
- Preheat the oven to 350°F and line a 9″ springform pan with parchment paper.
- In the bowl of a stand mixer or using an electric mixer, whisk the eggs. Gradually add in the sugar with the mixer still on a medium speed. Keep whisking until fully combined.
- Whisk in the cognac, lemon zest and salt, then gradually whisk in the sifted flour and baking powder until fully combined.
- Turn off the electric mixer, then add in 3 of the pears, browned butter, and milk. Use a spatula to mix everything together. Once everything is combined, mix in the walnuts.
- Transfer the batter to the lined springform pan, ensuring it is evenly distributed. Add the rest of the sliced pears to the top in your desired shape, and sprinkle the entire cake with sugar. Bake in the oven for 1 hour.
- Let cool completely before removing it from the springform pan and dusting with icing sugar.
- Serve and enjoy!
