PEAR FONDANT CAKE
About the Recipe
I'm a huge fan of everything pear. Savory pear preparations can be exceptional. They are great in salads and cooked alongside duck and pork. But I particularly love the dessert options. In the cooler months, I make poached pears, caramelized pears, pear crumbles, pear galettes, pear and ginger crostatas, and pear tarts. And a perfectly ripe pear all by itself is nothing to sneeze at.
However, possibly my favorite pear dessert of all--and one of the easiest--is a classic Pear Fondant Cake. It's somewhat of a cross between a cake and a custard--but with a crispy, crackly sugar topping-- and luscious. I've been known to eat an entire cake, one tiny sliver after another. For me, it's the most addictive dessert ever. And somehow quite a treat for breakfast as well. Maybe because of the fruit? Or more likely, the fruit is the excuse.
In any case, I've made this recipe for years...for so many years that I have no idea where I found the original recipe. It is common comfort food, cuisine de grandmere, in France, but not so well known here. It is EASY, EASY, EASY. And now, when pears are still at their best, I HIGHLY suggest giving it a try.
Pear Fondant Cake
Serves 8
Ingredients
FOR THE BOTTOM LAYER:
3 large ripe pears (peeled or not. I don’t peel them) quartered vertically and then each quarter cut into 4 vertical slices
3 large eggs at room temperature
1/2 cup sugar
6 tablespoons unflavored vegetable oil such as safflower, canola, or peanut
1 tablespoon dark rum
1/2 teaspoon vanilla extract
6 tablespoons flour
pinch of salt
FOR THE TOP LAYER:
2 large eggs, room temperature
3/4 cup sugar
Pinch of salt
5 tablespoons (2 1/2 ounces) softened unsalted butter
confectioners sugar to garnish
METHOD
Preheat the oven to 425 and heavily butter and sugar a 9- inch springform pan
Prepare the first batter: Whisk together 3 eggs, ½ cup sugar, a pinch of salt, the oil, the rum, and the vanilla. Beat well until a quite fluffy. I prefer to do this in an electric mixer.
Add the flour. Mix on low speed until just combined and set aside to rest.
Lay the pear slices in the prepared pan in circles starting at the outside and working toward the center. Be sure to cover the entire bottom of the pan even if you have to cut some of the pieces smaller
Pour the first batter over the pears and spread evenly. Bake in the center of the preheated oven until the batter is just set and beginning to bubble, about 20 minutes
While the cake is in the oven, prepare the second batter: In the bowl of an electric mixer, cream the softened butter with the 3/4 cups sugar and pinch of salt until well blended.Add the 2 remaining eggs, one at a time, and beat until the batter is thick and smooth, about 5 minutes.
Reduce the oven temperature to 350. Remove the pan from the oven and pour the second batter over the first. Bake another 30-40 minutes until the cake is firm and the top is golden. Don’t underbake.
Cool on a rack. Serve slightly warm or at room temperature. Dust with powdered sugar before serving if desired.