Crackly Pear Cake

• 2 cups all-purpose flour
• 11/2 cups sugar
• 3/4 cup cold unsalted butter (11/2 sticks), cut into small pieces
• 1/8 tsp. salt
• 3/4 cup milk
• 2 large eggs
• 3 T bsp. all-purpose flour
• Zest of 1 large lemon (1 Tbsp.)
• 1 T bsp. baking powder
• 1 tsp. almond extract
• 2 cups pears (peeled, cored, and cut into 1/2 -inch pieces)
• 1 large egg white
• 2 T bsp. Sugar

1. Grease and flour a 9-inch springform pan. Using a pastry blender or
2. fork, blend 2 cups flour, 1 1/2 cups sugar, butter, and salt until crumbly.
3. Press 1 cup mixture over bottom and 1/2 inch up the sides of the
4. springform pan.
5. Whisk together milk, 2 eggs, 3 tablespoons flour, lemon zest, baking
6. powder, and almond. Stir remaining crumb mixture into milk mixture
7. until blended (will still be lumpy). Fold in pears. Pour into springform pan.
8. Beat egg white with electric mixer on medium to high speed until
9. foamy. Add 2 tablespoons sugar; beat until soft peaks form. Spread
10. over batter.
11. Bake in a 350u0b0 oven 65 minutes. Cool 30 minutes on a wire rack.
12. Remove sides of springform pan; finish cooling. Makes one 9-inch cake

flour, sugar, cold unsalted butter, salt, milk, eggs, t, lemon, t, almond extract, egg white, t

Taken from www.epicurious.com/recipes/member/views/crackly-pear-cake-1276081 (may not work)