Gateau Fondant Aux Poires Moist Pear Cake
Delight in the simple elegance of the Gateau Fondant Aux Poires, a moist and tender pear cake that's perfect for any occasion. This French-inspired dessert combines ripe, juicy pears with a buttery, vanilla-scented batter for a cake that practically melts in your mouth. Every slice is layered with thinly sliced pears, creating a stunning visual pattern that highlights the natural sweetness and delicate texture of the fruit. With just 20 minutes of prep time and pantry-friendly ingredients like all-purpose flour, eggs, and sugar, this cake is as effortless as it is impressive. Serve it as a show-stopping centerpiece dusted with powdered sugar or enjoy it as a comforting treat with a cup of coffee or tea. Whether you're hosting guests or indulging solo, this moist pear cake is sure to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 3 medium-sized Ripe pears
- 150 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 2 large Eggs
- 60 ml Milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper.
Peel the pears, core them, and slice them into thin strips. Set aside.
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly.
In a large mixing bowl, beat the eggs and granulated sugar together with a whisk until the mixture is pale and slightly frothy.
Stir in the melted butter, milk, and vanilla extract until combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or a wooden spoon. Mix until just combined, but do not overmix.
Pour half of the batter into the prepared cake pan, spreading it evenly.
Arrange half of the pear slices on top of the batter in a circular pattern.
Pour the remaining batter over the pears and spread it carefully to cover them.
Arrange the remaining pear slices on top of the cake in a decorative pattern.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 162.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
