A rustic yogurt cake topped with sweet, soft pears and a dusting of cinnamon sugar is worthy of both your dessert and breakfast tables.
You will need:
Greek yogurt - ¾ cup (or full-fat plain yogurt)
Oil - ¼ cup
Sugar - ⅔ cup
Eggs - 2, large
Vanilla extract - ½ tsp
Lemon zest - 1 tsp
All-purpose flour - 1¼ cups
Baking powder - 1¼ tsp
Baking soda - ¼ tsp
Salt - ¼ tsp
Pears - 2 medium-sized, very ripe
Cinnamon powder - 1 tsp
Powdered sugar - for serving
How to:
Pre-heat oven to 350 deg.F. Line bottom of an 8" round cake pan with parchment. Grease and flour pan thoroughly. Set aside.
In a large mixing bowl, mix together the yogurt, oil, sugar, eggs, vanilla and lemon zest till smooth.
Placing a large sifter or sieve right over the bowl, sift together the flour, baking powder, baking soda and salt into the bowl.
Whisk into the wet ingredients until fully incorporated and batter is smooth.
Pour batter into the prepared cake pan and smooth top with a spatula.
Peel, core and cut pears into thin slices. Arrange pear slices on top of cake batter. Sprinkle cinnamon powder on top.
Bake for 40-50 minutes or till cake is puffy and golden and passes the toothpick test.
Remove from oven and cool in pan over a wire rack for 10 minutes. Dust lightly with powdered sugar, cut and serve. Enjoy!
Cooled cake covered properly keeps well on the countertop for 2 days, refrigerate for longer durations.
Notes:
1. I used Anjou pears here, any variety of soft pears will do in this recipe. Using very ripe pears for best results. Pears can be used with peels on, if you wish. 2. If you like, add a pinch of ground green cardamoms into the cake batter. It really perks up the flavors.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/12/07/pear-yogurt-cake/