| Pear Kuchen 1/4 cup of unsalted butter, room temperature
1/2 cup plus 2 tablespoons of sugar
1 tube of almond paste
4 eggs, at room temperature
1 cup of all purpose flour
1/4 teaspoon of salt
4 large firm yet rip pears, peeled, halved, cored and cut into eighths
Freshly grated nutmeg |
|
Position a rack in the middle of an oven and preheat to 350ºF. Butter a 9 by 12 inch baking dish. In a bowl, using an electric mixer set on medium speed beat together the butter and the 1/2 cup of sugar until light and fluffy, about 4 minutes. Gradually beat in the almond paste. Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is light, about 3 minutes. Reduce the speed to low and beat in the flour and salt until well blended. Spoon the batter into the prepared baking dish, spreading it evenly. Arrange the pear wedges in attractive rows over the surface, poking them gently into the batter. Sprinkle the pears with the remaining 2 tablespoons of sugar and a light dusting of nutmeg. Bake until the pears are tender when pierced with a knife and the cake is golden brown, about 55 minutes. Transfer to a rack and let cool slightly. Cut into squares to serve. Makes one 9 by 12 inch cake, serves 12
|
-