Now that summer stone fruit are over, it is time for the humble pear to take up the slack. OK, an apple a day keeps the doctor away, and here in Normandy we are spoilt for choice with crisp, sweet-tasting apples.
The pear, however, must not be disregarded, although it is a bit of a bother to get it right—one minute they are stone hard, the next nearly too soft. One must always keep an eagle eye on them.
Pears are lovely eaten with some kind of blue cheese—Saint Agur, Fourme D’Ambert or Stilton—and walnuts. And the lot is good in a fresh green salad. Here in Normandy they make a refreshing pear cider, called poiré; but pears are great cooked, too. Poached in red wine or maple syrup, or baked with honey, vanilla and ginger.
I have discovered a wonderfully easy and deliciously homey recipe for pear cake, which I will herewith share with you.
CINNAMON PEAR CAKE
1 1/2 cup flour (I use a half-wholemeal flour but normal will do)
3/4 (scant) cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 egg
3/4 cup canola oil (I use half my Greek Olive oil)
2 pears or more, peeled and cut into chunks
2/3 cup walnuts (or pecans), chopped. Optional (mostly I don’t use them)
Easy one-bowl mixing. First mix the flour, sugar, BP, salt and cinnamon—add the vanilla and egg—mix in the oil—fold in the pears. The chunks needn’t be too small, and bits of pear should be poking out of the batter, otherwise add more. The batter will be very thick. Put in a greased tin and smooth as much as you can . I usually sprinkle some cane sugar on the top to give it some crunch. Bake in a pre-heated oven at 180 C for 45-55’ depending on your oven.
You’re welcome ☺️
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Letters from Athens 
I remember the ‘Tarte Aux Poires’ in Normandy, though I never had pear cake, as I recall. You are right to say pears are overlooked, though my wife likes to eat them as fresh fruit. Thanks for the recipe, Marina.
Best wishes, Pete.
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If you do make it, let me know if you liked it!
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I do 99% of the cooking, but no baking. My wife makes cakes sometimes, I will tell her about this one. 🍰
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Definitely going to make this one! It sounds delicious. But first, I need to convert ‘cups’ the grams! Most of the world uses that measurement.
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Easy enough on Google—I have a set of cups, and then you don’t have to use scales. Let me know if you liked it!
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I will definitely make this. I just made a saffron and pear Bundt cake which has gone over well. I love pears!
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Me too! Hope you like it. Xxx
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I have a pear tree and had a good harvest this year, but, as you say, they go from rock hard to overripe in the blink of an eye, so many ended up on the compost heap. I’m not sure that I’d want to cook them, as I like eating them as they are.
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Good advice on eating pears, and fine sketch
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Apparently it was a mast year this year so we had masses of acorns, some enormous ones littering the garden, plus so many apples and pears that lots went to waste. I like the sound of that cake but sadly it’s too late for our crop this year.
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That was from me, Tialys, btw. Not sure why I came up as anonymous but WordPress does some weird things sometimes.
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Yes, WP is definitely weird. Why one has to log in every two minutes, escapes me. Anyhow, nice to hear from you, Tialys. Keep the recipe for next year, it’s delicious and super easy one bowl. We too had a mast year in France—loads of walnuts, cherries, greengages etc. Xxx
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