Pear and Vanilla Cake

Instructions

• 1Line the base of an 8-inch round springform pan with parchment paper. Clip side into position, spray with cooking spray and line the side with parchment paper.
• 2Sift together the flour and baking powder to remove lumps and aerates the flour.
• 3Using a bench mixer, beat the butter, sugar, salt and 2 teaspoons of the vanilla bean paste on medium speed for 5 minutes or until pale and fluffy. Scrape down the side of the bowl if necessary.
• 4Leaving the mixer running, add the eggs one at time.
• 5Using a rubber spatula, fold in a third of the flour mixture, followed by half of the milk. Continue to alternate ending with the flour mixture until a smooth batter is formed. Place the batter into the prepared pan and level the surface.
• 6Insert the wire rack into position 6.
• 7While the oven is preheating, cut the pears into quarters and remove the core. Cut into ¼-inch thick wedges. Arrange them around the top of the cake.
• 8Combine the extra melted butter, the extra 2 teaspoons sugar and the remaining 1 teaspoon vanilla and brush over the pears, to help caramelize and to avoid them drying out.
• 9Once preheated, place the pan in the oven and start the timer. Cook until a skewer inserted into the center comes out clean.
• 10Cool the cake in the pan for 20 minutes.
• 11Transfer the cake to a serving plate. Dust with powdered sugar and serve warm.