Ingredients:
For the Cake:
- 2 ripe pears, peeled, cored, and diced
- 1 1/2 cups spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
For the Topping:
- 1 ripe pear, thinly sliced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Cooking Process:
Preparing the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the plain yogurt, until fully incorporated.
- Gently fold in the diced pears until evenly distributed throughout the batter.
Baking the Cake:
- Pour the batter into the prepared cake pan, spreading it out evenly.
- Arrange the thinly sliced pear slices on top of the batter in a decorative pattern.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the pear slices.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Helpful Tips:
- Choosing Pears: Opt for ripe but firm pears for the best texture in your cake.
- Spelt Flour: Spelt flour adds a nutty flavor and hearty texture to the cake. If you don’t have spelt flour on hand, you can substitute with whole wheat flour or all-purpose flour.
- Mixing Techniques: Be careful not to overmix the batter, as this can result in a dense cake. Mix until the ingredients are just combined to ensure a tender crumb.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for longer storage, but be sure to bring it to room temperature before serving to enhance its flavor and texture.
- Variations: Feel free to customize the cake by adding chopped nuts (such as walnuts or pecans) or dried fruit (such as raisins or cranberries) to the batter for extra flavor and texture. You can also experiment with different spices, such as cardamom or ginger, to suit your taste preferences.