Pear Cake

No peeling! Just core your pears and they're ready to go to make this not-too-sweet and simple cake perfect for breakfast or afternoon tea.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Oil an 8" spring form pan or 1.6L round baking dish with deep sides and cut a piece of parchment to fit the bottom. Wash and core pears, weighing them for best results. Then cut in chunks and place in a food processor and purée with the lemon juice. In a large bowl beat the sugar and eggs together until light in colour. In another bowl, sift the flour and baking powder together, then add to the sugar/egg mixture alternating with butter and Greek yogurt. If you use cottage cheese you may want to blend or process it first to get rid of the chunks but it's not necessary. Add the pears and vanilla and pour into prepared pan. Bake at 350°F for 60-70 minutes. The center should be set when a cake tester comes out clean. Cool before cutting. Serves 8-10

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