occasion: 4Family, 4Holidays
Simple and rustic pear cake highlights juicy poached pears. Serve it with caramel or rum sauce or with a cup of tea for breakfast. In a food processor combine eggs, sugar, oil and sour cream with a peck of salt. Cover and process until blended. Stir in flour and baking powder and add lemon juice and 1 dl of juice from pear can. Blend until the batter is smooth. Pour into a parchment paper covered tart pan with a removable bottom. Arrange halved or rustic pear slices over batter. Bake it in preheated oven at 180 C degree for 40-45 minutes. Half time (after the cake reaches the final size) sprinkle with remaining sugar. Continue baking until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.