1 1/2 lbs soft pears, peeled, cored and sliced into 1/2"-3/4" chunks
juice and zest of 1/2 lemon
1 tablespoon brandy
1/4 cup unsalted butter
1/2 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup + 1 tablespoon sugar
3 egg whites or 2 whole eggs, beaten
Preheat oven to 350˚ Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
Cool the cake in its tin for a few minutes, then turn out and serve warm.
Serves 6
Adapted from "Anjou Pear Cake" in BBC Good Food: Cakes iPhone app.
Print at Food.com
Print at Food52
