How to make
Prepare a cake tin in advance by greasing it with butter and spreading a little of the pear jam on the bottom and sides.
Cut one pear into thin slices. You just need to remove the core without peeling it. Stick the slices on the bottom and sides of the tin.
Beat the soft butter with the sugar with a mixer and gradually add the eggs one by one, the vanilla, the milk and finally the flour sifted with baking powder.
Once you have a smooth sponge cake batter, pour it into the tin over the pears and shake to distribute it evenly.
Bake at 340°F (170°C) in a preheated oven for about 35-40 minutes or until fully baked.
Turn the cake onto a tray while it is still warm. Spread it with the remaining jam and decorate with the other pear, which is also cut into thin slices.
* In addition to the oven, I also prepare this cake by steaming, as the cooking time for that is 55-60 minutes. In this case, the cake tin is covered on top with cling film and two layers of baking paper, which are removed immediately after removing it from the steamer.
The rule, which also applies here, is that the pear and vanilla cake should be turned over on a tray while it is warm. You can run a knife along the edges beforehand to make sure it is not sticking.
Check out our suggestions for autumn pear cakes and why the pear is a superfruit.
