Gâteau Anna

A Pear and Apple Cake

This recipe came from the Capital Times, a Madison, WI, daily newspaper, in the early 1980’s.  It was the first cake I ever tried making.

2 large eggs
¾ cup sugar
¾ cup all purpose flour
1 stick plus 1 tablespoon unsalted butter (softened)
1/8 teaspoon salt
2 Golden Delicious apples, peeled and sliced thin
2 pears, peeled and sliced thin (not too ripe; not too firm)
1-1/2 tablespoons light rum
1 tablespoon double-acting baking powder
powdered sugar

In a bowl, beat 2 large eggs (using an electric mixer) with ¾ cup sugar until the mixture is light and lemon colored.  Add flour, butter, salt and baking powder; mix well.  Add the rum and mix.  Stir in apples and pears.  Spoon the batter the batter into a well-butter and sugared 9-inch springform pan, 2-inches deep, and bake it in a preheated moderately slow over (350 degrees F.) for 60 minutes, or until a toothpick inserted into the center comes out clean.  Transfer the cake to a rack and let it cool in the pan for 30 minutes.  (Note:  Best if served the same day as baked, otherwise the crisp edges soften.)