Pear mascarpone cake

• Vegetarian

• Produce

  • 2 Yet firm pears, ripe

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Almond or vanilla extract
  • 1 1/3 tbsp Baking powder
  • 5 tbsp Cornstarch
  • 3/4 cup Granulated sugar
  • 1 pinch Kosher salt
  • 1 Powdered sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1/2 cup Mascarpone

Found on prettyplainjanes.com

Ingredients

• ¾cup granulated sugar
• 3 large eggs
• ½cup mascarpone
• ¼tsp almond or vanilla extract
• 1½cups all purpose flour
• 5tbsp cornstarch
• 1tbsp plus 1tsp baking powder
• 3tbsp vegetable oil
• pinch of kosher salt
• 2 ripe yet firm pears, both peeled and cored. One cubed, one slice into ¼ slices
• Powdered sugar for dusting (optional)

Directions

• Preheat oven 340ºF. Grease and flour a 9 cake pan. (I used a spring form one.)
• Cream sugar and eggs in a stand mixer on medium high speed until creamy. Add mascarpone and blend until smooth. Add extract and combine.
• In a medium bowl sift together flour, cornstarch and baking powder. Add to the wet mixture and gently fold with a wooden spoon until just combined (its fine if you can still see a little flour).
• Add vegetable oil, salt and diced pears. Fold until just combined. Pour into prepared pan and top with sliced pears.
• Bake on the middle rack at 340ºF for 35 to 40 minutes or until top begins to turn golden and toothpick comes out clean. Be sure not to over bake.
• Cool cake completely in pan. Dust powdered sugar over the top if desired. Enjoy!