Pear Buttermilk Cake adapted from Smitten Kitchen
I made this cake with 3/4 cup all-purpose flour and 3/4 cup spelt flour, and reduced the sugar to 1/2 cup. Our family loved it, but if I were serving it to guests, I think I would make it as the recipe originally states [below], with more sugar and all white flour. I also think a tablespoon or two of bourbon would be lovely in here.
- 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups all-purpose flour [see note]
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup plus 2 tablespoons granulated sugar [see note]
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1-2 large pears, peeled and sliced thin [you need enough to cover the cake]
- Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
- Whisk the flour, baking powder and salt together. Beat the butter and 1 cup sugar until pale and fluffy, about 3 minutes. Mix in the egg, buttermilk, and vanilla until just combined. Add the flour mixture gradually, mixing until just smooth.
- Pour into the prepared pie plate. Arrange the pears on top of batter, as closely as possible in a single layer, pressing them in a bit. Sprinkle remaining 2 tablespoons sugar over the pears [I used vanilla bean sugar here].
- Bake the cake for 10 minutes, and then reduce the oven temperature to 325°F and bake until golden brown and a tester comes out clean, about 50 minutes to 60 minutes. Let cool in the pan on a rack.