¼cup(60grams)vegetable oil we use canola or sunflower oil
1tablespoon(15grams)vanilla extractoptional
Dry Ingredients
2cups(300grams)all-purpose flour
1tablespoon(12grams)baking powder
1pound(450grams)pears
For the top
3smallpears
1teaspoon(2grams)cinnamon
2tablespoonsugar
MAKE THE CAKE BATTER
Preheat the oven to 350°F or 180°C. Line a springform pan or cake pan with parchment paper (sides and bottom).To a large mixing bowl, add the wet ingredients and whisk well.
Sift in the all-purpose flour and baking powder and whisk until combined.Make sure lumps are gone but don't overmix the batter.
Cut 1 pound of pears (about 450 grams) into four pieces lengthwise.Core them then chop them into small chunks and add them to the cake batter. Keep the peel on.
Stir the pears in the batter with a spatula, then pour the batter into the springform pan.
MAKE THE TOP
Cut 3 small pears in half and remove their core with a teaspoon (we use a US measuring teaspoon).Cut the half pears into thin slices.
Arrange the slices on top of the cake in a fan-like fashion to cover the whole surface of the cake.
Mix one or two tablespoons of sugar with the cinnamon, then sprinkle on top of the pears.
Bake at 350°F or 180°C for 50 minutes, or until a toothpick inserted inside comes out dry.Gently open the springform pan and cool down the cake completely before slicing it and serving it.
It's delicious on its own or with a scoop of vanilla or chocolate ice cream.