Pear & Calvados Weeknight Cake
- Feb 11
- 1 min read
There’s something quietly triumphant about a homemade dessert on a weeknight. No one expects it; everyone assumes dinner is the finish line. This pear and Calvados cake is the exception I like to make when I have just a sliver of extra bandwidth and want the evening to end softly.
It’s a simple butter cake you can put together in one bowl: everything goes into the mixer with the paddle attachment, pears are fanned over the top, and the whole thing bakes while you eat. By the time plates are cleared, the kitchen smells like baked fruit and sugar, and you can slice warm wedges straight from the pan.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Slice pears and toss in a small bowl with the lemon juice and 1 tablespoon of Calvados.
2
Heat the oven to 350°F (175°C). Grease and parchment‑line a 9‑inch round pan.
3
In a medium bowl, whisk together the flour, baking powder, and salt.
4
In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the butter, white sugar, and brown sugar together on medium speed until light and fluffy.
5
Beat in the eggs one at a time, then add the 3 tablespoons Calvados and the vanilla. Scrape down the bowl.
6
Add the dry ingredients and mix on low just until no streaks of flour remain. The batter will be thick.
7
Spread the batter evenly into the prepared pan. Arrange the pear slices over the top in loose circles or rows, pressing them lightly into the batter. Sprinkle the 3 tablespoons white sugar evenly over everything.
8
Bake 35–45 minutes, until the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs.
9
Cool in the pan for at least 15 minutes, then loosen the edges and transfer to a rack. Dust with powdered sugar before serving, if you like.
Instructions
4 large firm pears (Bosc or Anjou)
1 tablespoon lemon juice
4 tablespoons Calvados - divided
1 cup all‑purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter - room temperature
1/2 cup white sugar
2 tablespoons light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons white sugar for the top
1 tablespoon powdered sugar for dusting (optional)
Pear & Calvados Weeknight Cake
Our Gathered Table
Emily
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It’s a cake that doesn’t ask much of you but gives back more than its share: soft crumb, jammy fruit, a gentle whisper of Calvados. Exactly the kind of dessert that makes an ordinary weeknight feel like a little celebration.
Prep Time
10 min
Cooking Time
35 - 45 min
Rest Time
15
Total Time
1 hour
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