Pear Buckle
A buckle is an old-fashioned dessert that combines the best of both worlds, with cake on the bottom and fresh fruit on top. It takes on a buckled appearance as it bakes, hence the name. Our version, featuring pears and a cake batter that’s lightly spiced with cinnamon, will be a hit at autumn gatherings. The dessert comes together easily and tastes even better served with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 cup (8 oz./250 g) plus 1 Tbs. sugar
- 2 eggs, at room temperature
- 1 or 2 red Anjou pears, about 8 oz. (250 g) total, cored and thinly sliced
- Lightly sweetened whipped cream or vanilla ice cream for serving
Directions:
Preheat an oven to 350°F (180°C). Coat an 8-inch (20-cm) square pan with nonstick cooking spray. Line the bottom with parchment paper and coat with more spray.
In a bowl, whisk together the flour, baking powder, salt and cinnamon; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and the 1 cup (8 oz./250 g) sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and beat until well blended, 30 to 45 seconds.
Pour the batter into the prepared pan and spread evenly. Fan out the pear slices and press them gently into the batter, placing them close together; it’s okay to overlap them slightly. Sprinkle the remaining 1 Tbs. sugar over the batter and pears.
Bake until the top is golden, the edges pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for about 30 minutes. Cut into slices and serve with whipped cream or vanilla ice cream. Serves 9.
Williams Sonoma Test Kitchen
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