Pear Custard Cake

Fall is just beginning in Atlanta despite my best efforts to light some fall-scented candles and make soups. We were putting up with 90+ degree weather and it was getting a bit unbearable until it finally cooled off this past weekend. To celebrate, I made a quick and simple pear custard cake.

This is so easy and quick you can have your toddler help you out. All you do is slice some pears in a pan and puree the rest of the ingredients. Pour over the pears and bake.



The result is a lovely custard with crispy,
chewy edges and an eggy center. There's heaps of pears within every bite, but this would probably be just as good with apples or plums.

It's a bit ugly on top but powdered sugar fixes everything!

Pear Custard Cake
Makes 1 9-inch cake
Adapted from here

2 firm pears of any variety, cored, peeled, and thinly sliced*
3 eggs
2 tablespoons butter, melted
3/4 cup whole milk
pinch of salt
1/3 cup granulated sugar
1/3 cup all-purpose flour, sifted
2 teaspoons vanilla extract
Powdered sugar for garnish

Preheat oven to 350 degrees F.
Spray a 9-inch cake pan well with cooking spray or butter it evenly.

Place sliced pears all over the pan.
Blend the eggs, butter, milk, salt, sugar, vanilla, and flour in a blender until smooth.
Pour over the pears in the pan.
Bake for 40-45 minutes or until golden (when you jiggle the pan the center should not be wobbly).

Let cool completely before sifting powdered sugar over the top and serve.

Optional* Coat the pear slices in some cinnamon