Description
A 9-inch pear-topped vanilla-yogurt cake cut into eight slices.
Ingredients
Scale
- 3 tablespoons Unsalted butter, melted, for topping
- 1/3 cup Packed light brown sugar, for topping
- 3 medium pears Firm-ripe pears, peeled, cored and sliced
- 1/2 cup Unsalted butter, softened, for cake
- 3/4 cup Granulated sugar
- 2 eggs Large eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Plain full-fat yogurt
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
Instructions
- Heat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment and grease its sides. Stir 3 tbsp melted butter with 1/3 cup packed light brown sugar and spread across the pan bottom. Arrange thin slices from three firm-ripe peeled pears in a mostly even overlapping layer.
- Cream 1/2 cup softened butter with 3/4 cup granulated sugar. Beat in two eggs one at a time and 1 tsp vanilla, then stir in 1/2 cup plain full-fat yogurt. Whisk 1 1/2 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt separately; fold in only until no dry streaks remain.
- Spoon the batter gently over the pear layer and level without displacing fruit. Bake approximately 45–50 minutes until a skewer into the center crumb comes out without wet batter. Set the pan on a rack for about 15 minutes.
- Run a thin knife along the sides. Place a rimmed serving plate over the pan and invert carefully while still warm. Remove pan and parchment; replace any pear slice that stuck. Cut eight slices after the topping settles, and document actual fruit fit and inversion in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 15 minutes, included in the total.
Untested estimate: 45–50-minute bake and 15-minute rest before inversion; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 15 minutes
- Cook Time: 50 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of the cake