Ingredients
- 2 tablespoons butter, plus additional butter for the pan
- ½ cup dry, fine, unflavored bread crumbs
- 2 eggs
- ¼ cup milk
- 1 cup granulated sugar
- Tiny pinch salt
- 1 ½ cups flour
- 2 pounds ripe pears
- Nutritional Information
Nutritional analysis per serving (4 servings)
642 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 130 grams carbohydrates; 8 grams dietary fiber; 73 grams sugars; 11 grams protein; 109 milligrams cholesterol; 218 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One 9-inch cake
Preparation
- Preheat the oven to 350 degrees. Grease a 9-inch-round layer-cake pan with butter and sprinkle with the bread crumbs. Turn the pan upside down and tap it or shake it lightly to get rid of all the loose crumbs.
- In a bowl, beat together the eggs and milk. Add the sugar and salt and continue beating until well combined. Add the flour, mixing thoroughly with the other ingredients.
- Peel the pears, slice in half and scoop out the seeds and core. Cut lengthwise into thin slices. Add to the bowl, mixing them well with the other ingredients; the batter will be very thick.
- Spoon the batter into the pan, leveling it off with the back of a spoon or a spatula. Dot the surface with the butter.
- Bake in the top rack of the preheated oven for 45 minutes, or until the top is lightly golden.
- Remove it from the pan as soon as it is cool and firm enough to handle. It may be served lukewarm or cold.
- To seal the deal, follow up with a glass of good, dry Marsala wine (as opposed to the cheap, sweet cooking Marsala).
1 hour
Dining and Cooking