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Dec 20, 2004 12:48 PM

Pear Cake Mystery

  • m

Hello all. I had bookmarked the link for GG's pear cake and planned to make it tonight. Unfortunately, I keep getting that 404 error message when I try the link. Could someone repost or e-mail it to me.

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  1. I made it over the weekend with some Harry & David pears, and it's delicious! It reminds me of the clafoutis I've had in Paris: a fairly simple butter cake batter with fresh fruit baked in.

    1. Here ya go:
      (Mine cooked in 40 minutes)
      Laurie's Pear Tart

      3 or 4 ripe juicey pears....
      Peel,core and cut into sixths, or eighths

      1 stick butter
      3/4 c. sugar
      1teasoon vanilla..

      2 eggs, one at a time...

      1 c. flour
      1 teasoon baking powder
      1/2 t. salt...

      Add to butter mixture.

      Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.

      Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)

      1. I'm planning on making the pear cake for Christmas. What kind of pears work best for it? I would use the Harry and David pears but they are expensive and so good on their own. Bosc are sweet but probably not juicy enough.
        I'm also trying to figure out the timing of everything. Do I need to make it the day of or would the day before be okay? should I warm it up before serving?

        1 Reply
        1. re: Meils

          I used ripe Bosc w/ 1 Anjou thrown in. Next time I'd stick w/all Bosc as they seemed jucier.

          I made in an 8.5 inch pan, w/butter not PAM and cooked for around 55 minutes. It may have been my oven but it was a tad dry around the edges. Still it had to be the easiest cake recipe ever.

          I'd say make it the day before, 'cause whatever slight dryness initially existed was gone the next day after the cake soaked up all the pear juice. I definately think this great cake only benefits from a day's rest in the fridge.


        2. I'm glad someone got you this recipe. It's a really wonderful cake and very easy to make. I made mine with perfectly ripe grocery store pears--I'll prob. never be able to duplicate it because the pears were so perfectly ripe. I baked mine in a 9in. pan(don't have an 8 in.) and that went fine. I think because the pears were so ripe, it did take 55 min, and then prob. could have baked another 5 but I was afraid to overbake. The result is heavenly and I highly recommend that you sprinkle the top of cake with reg. sugar before you bake it. It gives it a wonderful bit of crunch, color and sweetness. I know you will enjoy this yummy, simple cake!

          10 Replies
          1. re: jackie

            Did you alter the recipe at all for the 9 inch pan??

            1. re: Shaebones

              If you poke around, there was a thread started by Tatiana (?) i think) about the pear cake recipe (a few days after the OP started this thread) in which somebody (not Tatiana) posted a rework of the recipe for a 9" pan.

              good luck,


              1. re: Shaebones

                No, I didn't alter it at all. I thought since this was my first try at the recipe, I'd keep it as is and truly it was just fine. I know another poster said she added half again as much ingredients to her 9 inch pan, but I did it as is. It turned out so great, I will keep it just as it is and use the pan I have!

                1. re: jackie

                  Actually, it was an increase of 1/8th - as in one-eighth. NOT half again as much. That would be absolutely silly to add that much for just 1" diff in the pan diameter. Just use the original recipe and skip the brain warp to accommodate 1" more in the pan. Baking is a statistical art that takes common sense.

                  1. re: kc girl

                    The volume changes as the radius of the pan squared. Where does 1//8 come from?

                    1. re: wally

                      I baked it following someone's 9" recipe below which basically added 1/8 on to each ingredient (although the salt was too much), and used two jumbo eggs. It came out just fine (but I'd use rounded 1/2 tsp of salt next time).

                      But you are right, if the pan increased from 8" to 9", wouldn't the volume actually increase by about 25%? (4.5^2 / 4^2) = approx 125%. I think next time I will add 1/4 more to each ingredient and see how that compares.

                      1. re: josephsm

                        Increasing all ingredients by a third worked for me this last weekend. Thanks again, Galleygirl.

                    2. re: kc girl

                      I'm no math whiz- but I increased it by half and it worked just fine for me in my 9 inch pan. Might not be statistically correct but it was statistically tassty :-)

                      1. re: Chris VR

                        Oops - a correction- I increased it by half and put it in a 10 inch (not 9 inch). At 50 minutes it was overcooked but again, tasted great.

                      2. re: kc girl

                        Thought I'd read that someone increased it by 1/2---as Chris has said. Thanks for the common sense tip, but as I said, it was great even tho I didn't accomodate for the larger pan!

                2. If someone e-mailed it to you, would you be kind enough to e-mail it to me :)