Sunken pear cake

Ingredients for 1 servings:

• 120 g butter
• 125 g sugar
• 1 tbsp vanilla sugar
• 3 eggs
• 200 g flour
• 1 tsp, leveled baking powder
• 4 pear(s), ripe
• ½ cup cinnamon sugar
• 1 cup whipped cream, approx. 200 ml

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 10 minutes

autumnal-aromatic, from a 26 cm springform pan

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Line a 26cm springform pan with butter and breadcrumbs. Cream the butter until light and fluffy. Add the sugar, vanilla sugar, and eggs and mix until smooth. Stir in the flour and baking powder until smooth. Pour the batter into the pan. Peel, core, and quarter the pears. Make several lengthwise cuts along the top of each quarter. Place the pear quarters in a circle in the batter with the cuts facing up. You can also fill the gaps with smaller pieces to fit more pears in the cake. Sprinkle the pear pieces with cinnamon sugar. Bake the cake in the oven for about 35 minutes. After about 20 minutes, cover the cake with aluminum foil to prevent it from overcooking. Serve the cake with whipped cream and cinnamon sugar. Tip: The cake will be better if you leave it covered for one or two days, as this will allow the pear juice to permeate the dough.