Pear cake with walnuts

Ingredients for 1 servings:

• 5 pears, approx. 800 g, or 1 1/2 cans of pears
• 150 g butter, soft
• 140 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 3 eggs, size M
• 230 g flour
• 1 packet of baking powder
• 70 g walnuts
• 2 tbsp pear juice, alternatively 2 tbsp water and 1 tbsp sugar
• possibly lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and quarter the pears. Set them aside and, if desired, drizzle with lemon juice to prevent them from browning. Drain the canned pears well, reserving some of the juice and setting them aside. Cream the softened butter with the sugar, vanilla sugar, and salt until fluffy. Gradually add the eggs. Mix the flour and baking powder, add to the remaining batter, and stir in. Pour the finished batter into a 26cm springform pan lined with baking paper and level the surface. Press the pears, curved side up, tightly into the batter. Mix the roughly chopped walnuts with the pear juice (leftover from the canned pears) and spread over the cake. If you don’t have pear juice on hand, simply mix the sugar, water, and walnuts and pour them over the cake. Bake the cake for about 30-40 minutes at 180°C (350°F) top and bottom heat. It tastes delicious even lukewarm with whipped cream (and without, of course).