Super Moist Pear Cake
2 1/4 cups all purpose flour, sifted
1 1/2 cup sugar
1/4 cup confectioner suger for dusting
1/2 cup butter
1/3 cup sunflower oil
2 tsp baking powder
1 tbsp vanilla extract
4 Harvest Haven eggs
1/4 cup Avalon milk
3 ripe Anjou pears, peeled and sliced
1/8 tsp salt
1 tsp. lemon zest (optional)
1/4 cup brown sugar
1 tsp. cinnamon
Peel and slice the pears.
In an electric mixer bowl, whip the sugar and butter until you obtain a super creamy and fluffy texture.
Add vanilla, lemon zest and eggs. Continue mixing on high speed for a minute until they are well combined.
Add sifted flour, baking powder, and salt. Mix again for about 1 minute. Gradually add 1/4 cup milk and 1/3 cup oil while mixing on low speed. Mix for another minute on low speed.
Grease a round spring foam baking pan and pour the batter in. An 11 x 3 inch pan is the best size.
After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter.
Sprinkle some cinnamon and the brown sugar on top of the pears.
Bake in a pre-heated 350 degree oven for 40 minutes. Cover with aluminum foil and bake for another 15-20 minutes depending on your oven.
Insert a wooden skewer to make sure it's completely clean before removing the cake.
Remove the cake and cover with a kitchen towel while it cools down. It may take up to 30 minutes to completely cool down. Dust with some confectioner sugar and serve.