🍐 Grandma’s PEAR CAKE! Just 10 Minutes of Prep — Traditional American Recipe

Hello my dear friends! Today we're making an incredibly tender pear cake. Moist, fluffy, and topped with a wonderful creamy layer. Crack four eggs into a bowl. Separate two of the egg whites and set them aside in another bowl. We'll need them a little later. This cake is especially delicious when pears are in season. They become wonderfully soft, fragrant, and almost melt into the tender cake. And on top we'll add a delicate creamy layer and crunchy streusel. So many wonderful textures in one simple cake. Add a small pinch of salt to the eggs. Whisk everything well until slightly light and foamy. You don't need a mixer here. A simple whisk works perfectly. Now add 150 to 200 grams of sugar. You can adjust the amount of sugar to your taste. If your pears are very sweet I usually use a little less. Keep whisking until the sugar begins to dissolve and the egg mixture becomes lighter, smoother, and more uniform. Even at this stage the mixture becomes beautifully airy. This will help our cake stay wonderfully soft and tender. Add 150 to 200 grams of plain yogurt or sour cream. Yogurt makes the cake especially tender and moist while sour cream gives it a slightly richer creamier flavor. Pour in 100 milliliters of neutral vegetable oil. The oil helps keep the cake wonderfully soft. Even the next day it stays moist instead of becoming dry. Mix everything well until smooth. Look at this beautiful consistency. Silky, creamy, and completely uniform. Now add one teaspoon of baking powder. Sift in 250 grams of all-purpose flour. Add two tablespoons of powdered sugar. Mix everything thoroughly until smooth and combined. There's no need to over mix this batter. As soon as you no longer see any dry flour you can stop mixing. The batter should be smooth and fairly thick but still soft enough to fall from the whisk in a wide ribbon. Definitely try this recipe with ripe and fragrant pears. They're what make this cake incredibly juicy and flavorful. Now pour the prepared batter into your baking pan. Gently spread the batter across the pan so that the layer is nice and even from edge to edge. I recommend lining the bottom with parchment paper. This makes the finished cake much easier to remove from the pan. And now for the most fragrant part of our cake. We're going to need some sweet beautifully ripe pears. Take three to four ripe medium-sized pears. Cut the pears and slice them into nice wedges. Don't slice them too thin. We want those beautiful pieces of pear to stay visible and juicy after baking. If the pear skin is thin and tender there's no need to peel it. It also helps the slices hold their shape while baking. And the aroma while this cake is baking is absolutely wonderful. Pears pair beautifully with this delicate yogurt cream. Ripe but still slightly firm pears work best for this recipe. Very soft pears can release too much juice while baking. Look at these beautiful pear slices. Now we're going to arrange them right on top of our batter. Arrange the prepared pear slices over the batter. I love using plenty of pears so almost every slice of the finished cake has a generous piece of juicy fruit inside. As they bake the pears become beautifully tender but because the slices are fairly thick they won't turn into puree. The layers look beautiful when you cut the cake. Soft cake, juicy pears, delicate cream and golden crumbs on top. That's what makes this cake so special. It looks impressive yet it's made with simple ingredients you probably already If you love cakes with lots of fruit make sure you save this recipe and give it a try. Drizzle a little fresh lemon juice over the pears. It brings out their flavor and adds a lovely touch of freshness and acidity. Now take the two egg whites we reserved earlier. Start beating the egg whites with an electric mixer. Gradually add 60 to 80 grams of powdered sugar. Don't add all the sugar at once. Add it gradually while beating so the mixture becomes smooth, light and airy. Look how beautifully white and fluffy our mixture has become. Now add 400 grams of plain yogurt or sour cream. Then add three tablespoons of cornstarch. Continue mixing until everything is smooth and well combined. The cornstarch helps the cream set while baking while keeping the inside wonderfully soft and delicate. The texture is almost like a delicate creamy souffle. Combined with those juicy pears it's absolutely delicious. Now gently pour the prepared cream over the pears. Spread it evenly so the cream fills all those little spaces between the pieces of pear. It already looks delicious but we still have one final layer that makes this cake even more special. And the final touch is our favorite crunchy streusel topping. For anyone new to my channel let me quickly show you how I make it. Use 50 grams each of flour, sugar and cold butter. Rub everything together with your fingertips until you have beautiful crumbly pieces. It only takes a couple of minutes. Don't work the mixture for too long. We want loose crumbs that will become beautifully golden and crunchy in the oven. Generously sprinkle the streusel over the cream. Try to spread the crumbs evenly over the entire surface. After baking they'll give us that wonderful crunchy texture. Our cake is completely assembled. Now all that's left is to bake it and wait for that incredible aroma to fill the kitchen. Bake for about 40 minutes at 180 degrees celsius or 350 degrees fahrenheit. Our incredibly tender yogurt pear cake is ready. Just look at this beauty and it's so simple. Tender cake, juicy pears, creamy filling and a crunchy streusel topping. Let the cake cool slightly before slicing. This helps the creamy layer set and gives you beautiful clean slices. If you enjoyed this recipe give the video a like and tell me in the comments do you enjoy baking with pears? Thank you so much for cooking with me today. Subscribe to the channel and I'll see you in the next delicious recipe.