Easy Asian Pear Cake

Name: Easy Asian Pear Cake
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Asian pears (For decoration and for the batter); 30 grams Soft light brown sugar; 50 ml White wine; 1/2 lemon, juiced; Cinnamon; 50 grams Butter (or vegetable oil); 50 grams Soft light brown sugar; 1 Egg; 1/2 tsp Baking powder; 50 grams White flour; Cinnamon

cookpad.japan @cookpad_jp

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.

When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.

This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.

When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.

This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

cookpad.japan @cookpad_jp

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.

When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.

This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.

When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.

This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

Saved

Ingredients

60 mins

4 servings

Pear Compote
2Asian pears (For decoration and for the batter)
30 gramsSoft light brown sugar
50 mlWhite wine
1/2lemon, juiced
Cinnamon
Cake batter
50 gramsButter (or vegetable oil)
50 gramsSoft light brown sugar
1Egg
1/2 tspBaking powder
50 gramsWhite flour
Cinnamon

Saved

Steps

60 mins

1

Cut one of the pears into 16 slices and the other one into small pieces. Add the brown sugar, white wine, and lemon juice. Simmer on low heat for 10 minutes.
2

When the pears have yellowed and become translucent, turn off the heat. Sprinkle on cinnamon as desired.
3

Line the pan with baking paper or oil and arrange the pear slices on the bottom. This time, my pear was small, so I filled in the centre with the scraps from the chopped pear.
4

Make the cake batter. One at a time, mix together the butter, brown sugar, egg, dry ingredients, and the chopped pear. Pour the batter on top of the pear already in the pan.
5

Bake at 180°C for 40 minutes.
6

Flip it over and enjoy! Easy!
7

If you want it glossier, brush something on top such as the juice from the pear compote.
8

If you leave no gaps in the pear slices by using some of the pear for the batter, it will give it a nice finish.