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Sunken pear cake with cranberries

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Ingredients for 1 servings:

  • 120 g butter
  • 140 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs
  • 200 g flour
  • 1 tsp, heaped baking powder
  • 4 pears (approx. 600 g)
  • 100 g almond sticks
  • 100 g cranberries, dried
  • some powdered sugar, sifted, for dusting

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

simple cake for a 26 cm springform pan

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Whisk eggs with sugar (remove 2 tablespoons beforehand) and vanilla sugar. Cream butter until creamy and stir in. Sift flour with baking powder, then stir in. Fold in cranberries. Pour batter into a greased springform pan and top with the slivered almonds. Peel and quarter the pears, and make a few slashes. Arrange them on the batter, slash side up. Sprinkle with the remaining sugar. Bake for about 40 minutes. Let the cake cool slightly and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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