INGREDIENTS :
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs, at room temperature
3 ripe thinly sliced pears
3 tablespoons cornmeal
4 tablespoons unsalted butter,(let some extra butter for greasing)
6 tablespoons unsalted butter, very soft
A whit of nutmeg
INSTRUCTIONS :
Preheat the oven to 180°C.
Rubbing some Lightly butter in the sides of a 9-inch around the cake pan.
Mix the butter, cinnamon, sugar, and whit of nutmeg in a small pot and heat to boiling, then remove from heat.
Put the mixture into the prepared pan and spread evenly.
Construct the pears over the butter mixture and press down.
Blend the butter and sugar with an electric mixer until creamy, about 1 minute.
Add the eggs and vanilla and mix until you get a very smooth creme for about 2 minutes.
Splatter in the flour, cornmeal, baking powder, and salt, and beat 10 seconds.
Pour in the milk and beat just until the batter is evenly moistened for about 1 minute.
Pour the mixture over the pears, then carefully lift the pan and bang back down on the counter once or twice to release any air bubbles.
Cook for about 45 minutes and check everytime with a knife if it comes out clean.
Run a knife along the outer edge of the cake to loosen it from the pan.
Place a plate over the cake, then flip it over to invert the cake onto the pan.
Let the cake cool completely before serving.
Better served warm and in the same day.
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs, at room temperature
3 ripe thinly sliced pears
3 tablespoons cornmeal
4 tablespoons unsalted butter,(let some extra butter for greasing)
6 tablespoons unsalted butter, very soft
A whit of nutmeg
INSTRUCTIONS :
Preheat the oven to 180°C.
Rubbing some Lightly butter in the sides of a 9-inch around the cake pan.
Mix the butter, cinnamon, sugar, and whit of nutmeg in a small pot and heat to boiling, then remove from heat.
Put the mixture into the prepared pan and spread evenly.
Construct the pears over the butter mixture and press down.
Blend the butter and sugar with an electric mixer until creamy, about 1 minute.
Add the eggs and vanilla and mix until you get a very smooth creme for about 2 minutes.
Splatter in the flour, cornmeal, baking powder, and salt, and beat 10 seconds.
Pour in the milk and beat just until the batter is evenly moistened for about 1 minute.
Pour the mixture over the pears, then carefully lift the pan and bang back down on the counter once or twice to release any air bubbles.
Cook for about 45 minutes and check everytime with a knife if it comes out clean.
Run a knife along the outer edge of the cake to loosen it from the pan.
Place a plate over the cake, then flip it over to invert the cake onto the pan.
Let the cake cool completely before serving.
Better served warm and in the same day.
