One weekend not so long ago I was invited to my friend's house in the South of France. Upon our arrival, we were greeted with a wonderful soft pear cake, called "fondant aux poires" for it was melting in the mouth. Pears are caramelized in a tatin tart form then the dough is added and the cake baked. After baking, the cake is flipped and appears caramelized all over. So good!
Recipe for a 28cm cake form (in parentheses for a 24-25cm form)
225 g flour (180)
5 eggs (4)
250 g + 63 g butter (200 + 50)
250 g + 63 g sugar (200 + 50)
1 pack baking powder
2 packs vanilla sugar
1 kg canned pears
In a cake form (not a spring form, rather one for tatin tarts) put 63 g butter and 63 g sugar. Turn the heat on and let it caramelize a bit while stirring continuously. Remove the juice from the pears and add the pear halves upside-down (the inside up).
Melt 250 g butter and in a bowl add together with all other ingredients. Mix and pour on the pears in the form. Bake at 180 C 30 min in the middle of the oven, then 15 min in the lower part of the oven. Let the cake cool down for a few min and then flip it upside down onto a plate. Et voila!