At that same moment, Fabrizio walked by and knocked over the dish that had the sifter filled with powdered sugar. The dogs dove for the sugar. I was trying to get just one more photo and keep L’s hands off the slice of cake.
So that was my frantic photo session before the sun set.
And then it was finally the moment we all were waiting for: a slice of this gorgeous rustic pear cake.
This cake is pretty simple and straightforward. Perfect for an afternoon merenda (snack). You could switch the pears for plums or apples if you prefer.
Torta Rustica di Pere-Rustic Pear Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
2 teaspoons cinnamon
3/4 cup light brown sugar, plus one teaspoon
1 egg, at room temperature
1/2 cup canola oil
1/2 cup whole milk (you could use almond, rice, or coconut milk)
1 teaspoon vanilla
6 firm but ripe small pears, cored and cut lengthwise into quarters
1-2 tablespoons sugar, to sprinkle on top
Preheat oven to 350 F. Lightly grease and dust with flour a line an 8 or 9-inch spring form pan. Line the bottom of the pan with parchment paper.
Whisk together the flour, baking powder, sea salt, and cinnamon. In a medium sized bowl, mix together the sugar, egg, oil, milk and vanilla. Using a rubber spatula, fold the dry ingredients into the wet ingredients. Scrape the sides of the bowl while mixing. Spoon in three quarters of the mix into the base of cake pan-. Scatter the pears on top. Spoon on the rest of the batter and let some of the pears peek through. Sprinkle on some some turbinado sugar and bake
Bake for 40-50 minutes, or until skewer inserted in center comes out clean. Let cool for 15-20 minutes before removing from the pan. Dust with confectioner’s sugar.
Thanks for coming over to see what’s baking here this week! What’s your favorite fall recipe?