Warm and wholesome: Baking the perfect pear cake for autumn bliss

Pears are among my most cherished fruits. They are a staple in my kitchen during the fall and winter seasons, making their way into oatmeal, pancakes, roast meats, and undeniably, cakes. I particularly hold the latter dear - a baked pear is smooth, sweet, and unadulteratedly delightful. This recipe is something I treasure due to its simplicity. Within an hour, a warm, freshly baked cake is ready to serve.

This cake's simplicity is not only in its method of preparation but also when it comes to its ingredients. Available in most stores, chances are you already have them in your pantry. Whenever I bake this cake, it never lasts more than a day - it is an absolute favourite among my loved ones!

Ingredients:

• 1.1 lbs of wheat flour,
• 0.33 lbs of sugar,
• 4 eggs,
• 4 pears,
• 4 tablespoons of flaked almonds,
• 2 tablespoons of cinnamon,
• 1 tablespoon of vanilla sugar,
• 1 glass of kefir,
• 0.5 cups of vegetable oil,
• 2 teaspoons of baking powder,
• powdered sugar for dusting.

Preparation Method:

1. In a bowl, combine the dry ingredients: wheat flour, baking powder, sugar, vanilla sugar, and cinnamon. Stir well.
2. In another bowl, break the eggs, add kefir, oil and blend until all the ingredients are incorporated well.
3. Peel the pears and chop them into medium-sized pieces.
4. Mix the dry and wet components, stirring in half of the chopped pears.
5. Transfer the batter into a cake tin lined with baking paper or greased with butter and dusted with breadcrumbs. Sprinkle the remaining pears on top.
6. Bake in an oven preheated to 350 degrees Fahrenheit for about 45 minutes.

After the cake is thoroughly baked and cooled, dust it with powdered sugar. It turns out to be perfectly tender, fluffy, and sweet. I often pack a slice of this dessert to have with my morning snack at work. Occasionally, I swap the pears with apples or use a blend of the two fruits. Bon appétit!