Go Back
+ servings
Sunken Pear Cake Versunkener Apfelkuchen

Sunken Pear Cake

Pears tend to spoil quite quickly, it seems like one minute they are hard and then way too soft. This is an easy dessert recipe to help you use up those fresh, harvest pears.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Servings 8 people

Ingredients
  

  • 3 medium Pears
  • 1/2 Lemon
  • 1/2 cup + 2 tbsp Granulated Sugar
  • 9 tbsp softened unsalted butter plus extra for the pan
  • 1 tsp Almond extract
  • 3 large Eggs
  • 1 1/2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Fine Salt
  • 1-2 tbsp Demerara (raw) Sugar
  • optional Vanilla Ice Cream for serving

Instructions
 

  • Arrange a rack in the middle of the oven and heat to 350°F.
  • Butter the bottom of a 9-inch springform pan and line with parchment paper; set aside.
  • Peel, core, and quarter the pears.
  • Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together.
  • Finely grate the zest of the lemon into the bowl of a stand mixer fitted with the paddle attachment and set aside; save the lemon half.
  • Cream the butter and sugar with the lemon zest, occasionally scraping down the sides; add the almond extract and 1 of the eggs.
  • Beat until combined before adding the second egg.
  • Beat until combined and then add the third egg, beating until combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • With the mixer on low speed, beat in the flour mixture until just combined, then beat in the juice from the reserved lemon half.
  • Scrape down the sides with a spatula and give the batter one last mix by hand.
  • Scrape the batter into the prepared pan and smooth the top.
  • Gently press the pear quarters into the batter, core-side down, leaving only a bit of space between each quarter.
  • If you have any pear left over, break off slices and insert them into any open space available.
  • Sprinkle the top evenly with the demerara sugar.
  • Bake, rotating the pan halfway through baking, until the cake is golden and a tester inserted into the cake (not pear) comes out clean, 35 to 37 minutes.
  • Place the pan on a rack to cool for 5 minutes before running a knife around the edge and removing the springform ring. Let cool to room temperature.
  • Serve with a scoop of vanilla ice cream, if desired.
Tried this recipe?Let us know how it was!