Birnenblootz

👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a rectangular baking pan (approx. 20x30 cm or 8x12 inches).

   💡 Tip: Lining the pan with parchment paper can make removal easier.
2. 2

   In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the milk.

   💡 Tip: Ensure butter is at room temperature for best creaming.
3. 3

   In a separate bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt.

   💡 Tip: Sifting the dry ingredients can result in a lighter cake.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon juice.

   💡 Tip: Avoid overmixing the batter.
5. 5

   Arrange the sliced pears in the prepared baking pan. Pour the batter evenly over the pears.

   💡 Tip: You can also mix some pear slices into the batter before pouring.
6. 6

   Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown.

   ⏱️ 45-50 minutes
7. 7

   Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving.

   💡 Tip: Serving warm with a dollop of whipped cream or vanilla ice cream is delightful.

💡 Pro Tips

• ✓Use firm pears that hold their shape when baked, like Bosc or Anjou.
• ✓Don't overmix the batter to ensure a tender crumb.
• ✓A sprinkle of sugar and cinnamon on top before baking can create a lovely crust.

🔄 Variations

• Add chopped walnuts or almonds to the batter.
• A splash of Kirschwasser (cherry brandy) can be added to the batter for an extra flavor dimension.