Day 162.5 - Buttery Pear Pine Nut Cake

This simple, rich cake has been the go-to cake in my family for as long as I can remember. It's one of those cakes that can be put together at the last minute, topped with whatever fruit you happen to have on hand with 100% guaranteed awesome results - no matter your baking ability.  It's so easy to assemble, that once you've made it a few times, you'll have the recipe memorized, which is when the experimentation and fun really begins. My mother makes it using little prune plums (which I believe is the original recipe), and I have made it with everything from peaches, to pineapple to today's choice, pears. When I use pears, I like to top them with a little cinnamon, a sprinkling of sugar and pine nuts. Happy Sunday!

Start with firm, ripe pears

Six ingredients  - easy, right?! (not shown, pinch of salt and vanilla)

Cream butter and sugar with a wooden spoon - no need for a mixer

Add eggs and mix well

 Core and slice pears, then fan them out on top of the batter

Squeeze half a fresh lemon on the fruit to keep it from discoloring (gives it flavor too)

Sprinkle with sugar and top with pine nuts

Now skip dinner and go eat cake

Buttery Pear Pine Nut Cake


1 cup flour
1 cup sugar
1 stick sweet unsalted butter, softened
1 tsp. baking powder
Pinch of salt
2 eggs
1 tsp. vanilla
Italian prune plums, pears, peaches, apples or pineapples...or any fruit you like!
Fresh lemon juice
Pine nuts (optional)

Preheat oven to 350 F.
In a bowl, cream butter and sugar until fluffy. Add eggs and vanilla and mix well.
Add flour, baking powder and salt to butter mixture, and blend until creamy.
Spoon into 9-inch greased cake pan (batter will be very thick)
Smooth the top and arrange fruit on top.
Squeeze 1/2 fresh lemon on fruit (to keep it from discoloring)
Sprinkle with cinnamon and sugar.
Top with pine nuts (optional, if using pears)
Bake for 45-50 minutes (depending on how juice fruit is), or until a toothpick inserted in the center comes out clean.

Serve warm or at room temperature.

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