Butter cake with pears and cinnamon Recipe
A soft, buttery cake with pieces of juicy pear and a delicate hint of cinnamon. In Poland, this kind of simple butter cake is often baked in autumn, when pears are sweet and ripe and the house starts to feel a bit chilly. The flavour is somewhat reminiscent of apple pie, but milder and more pear‑forward.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
12
Ingredients
- pears - 400 g
- wheat flour - 280 g
- butter - 150 g
- sugar - 160 g
- egg - 3 piece
- baking powder - 10 g
- vanillin sugar - 8 g
- cinnamon - 1.5 teaspoons
- salt - 1 pinch
- breadcrumbs - 10 g
Main Ingredient:
pears
Preparation
- Take the butter out of the fridge in advance so it softens. Preheat the oven to 180°C (top and bottom heat). Prepare a rectangular tin about 24×28 cm, line it with baking paper or grease with butter and dust with breadcrumbs.
- Peel the pears, cut them into quarters, remove the cores, then cut into medium‑sized cubes. Set aside.
- Put the softened butter into a large bowl, add the sugar and vanillin sugar. Beat with a mixer for 4–5 minutes, until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition until combined. If the mixture looks slightly curdled, don’t worry – it will smooth out once you add the flour.
- In a separate bowl, mix the flour, baking powder, cinnamon and a pinch of salt.
- Add the dry ingredients to the butter mixture and mix briefly with a spoon or on low mixer speed, just until combined. The batter will be quite thick.
- Add the chopped pears to the batter and gently fold them in with a spoon so they are evenly distributed.
- Transfer the batter to the prepared tin and smooth the top with a spoon or spatula.
- Place the tin in the preheated oven and bake for 35–40 minutes, until the top is golden and a skewer inserted in the centre comes out dry (it may be slightly moist from the pears, but without raw batter).
- After baking, remove the cake from the oven, leave for 15 minutes, then take it out of the tin and cool on a wire rack. Serve cut into squares.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover cake well wrapped at room temperature for up to 2 days, or in the fridge if your kitchen is warm. Because of the fresh fruit, it’s best eaten fairly quickly; you can gently reheat slices in a low oven to refresh them.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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