Gâteau au Yaourt et aux Poires  Yogurt Cake with Pears

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Step 1

Preheat the oven to 350°F. Generously butter an 8-inch springform pan and dust it with flour.

Step 2

Spoon the yogurt into a good-sized mixing bowl. Add the confectioners’ sugar and the eggs. Using a whisk, a rubber spatula or handheld electric beaters, whisk until the batter is homogenous and smooth. Fold in the flour, baking powder and salt. Pour in the oil, Poire Williams and vanilla. Give the mixture a thorough whisking.

Step 3

Pour the batter into the prepared cake pan.

Step 4

Peel, core and slice the pears ¼- to ⅓-inch thick. Arrange them in concentric circles on the batter. Don’t push them in, just set them on top.

Step 5

Bake the cake for 55–65 minutes, or until a knife inserted in the center of the cake (avoiding a slice of pear) comes out clean.

Step 6

If glazing, heat about 2 tablespoons of apricot jam, strain it and brush it over the surface of the cake. This will give it a little sheen but is not necessary. Likewise, a late and faint showering of confectioners’ sugar is a lovely touch. But not both, as the jam would make the sugar sticky.

Step 7

Allow the cake to cool for 10 minutes, then serve still warm or at room temperature.

Step 8

APPLE VARIATION: Replace the pears with apples that will not lose their shape when baked. Gala, Golden or Honeycrisp are all good options. Eliminate the Poire Williams. Instead, increase the vanilla to 1 ½ teaspoons and, if you’d like, add 2 teaspoons dark rum.

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