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Author Notes: My landlord gave me 4 Comice pears, so I turned to Teddie's Apple Cake and Maialino's Olive Oil Cake for advice.
This cake is about the affinity among pears, olive oil, and cake. I like how the skins leave something for your teeth. —peanut butter music
Makes one 9" cake
- butter for the pan
- 4 cups ripe pears, such as Comice
- 1/4 cup meyer lemon juice (from 2-3 lemons)
- 1 tablespoon meyer lemon zest
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 cup olive oil
- 1/4 teaspoon almond extract
- Turn your oven to 350° F. Butter a 9" springform pan and line it with parchment paper.
- Crush the zest into the sugar with your fingers until evenly distributed.
- Core and cut the pears into 1" pieces with the skins on. Put them in a bowl. Pour lemon juice over them, toss, and let sit.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- In yet another (large) bowl, crack the eggs. Whisk with the sugar, then whisk in the olive oil until nice and smooth. Add almond extract and whisk some more.
- Dump in the juicy pears, then sift the flour mixture on top of them. Fold them both into the egg mixture. Stop right when the flour disappears.
- Scrape the batter into the pan, even it out, and bake for an hour. It should be brown and smell good; a toothpick poking it should come out clean. After 30 minutes on a wire rack, the cake can be unbuckled. Let it cool to body temperature, a couple of hours.
- Cut the cake with a bread knife. Leftover slices are excellent with or without 10 minutes in a 300° F oven.