Pear Cake

• 1 stick Unsalted Butter, melted
• 1 whole Egg
• 1/2 teaspoons Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Brown Sugar, Divided
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Garam Masala
• 2 whole Bosc Pears, Peeled And Thinly Sliced
• 1/2 cups White Wine
• 2 Tablespoons Plain Greek Yogurt

1. Preheat the oven to 350u0b0F. In a large bowl mix the butter and egg slowly together and add the vanilla. In a medium-sized bowl mix the flour, 1 cup of brown sugar, salt, baking powder, and garam masala. Add the flour mixture to the butter mixture and stir just until combined.
2. Place slices of pear on the bottom of a greased standard size souffle pan. Don't overlap them, you don't need that many. Any extra pears will be put to good use later on. Add the dough in an even layer over the pears. Bake for about 50 minutes, or until a cake tester inserted in the center comes out cleanly.
3. Meanwhile, as the cake is baking, combine the leftover pears, white wine, and 3 tablespoons of brown sugar. Over low heat, cook the mixture for about 5 minutes. Store in a tupperware container in the refrigerator until you are read to use them.
4. Once the cake is done, let it cool for about 10 minutes in the pan. Then turn the cake out onto a cooling rack. Remove the pear slices from the top and place them in a small saucepan. Add the yogurt and remaining 5 tablespoons of brown sugar. Smash the pears as you stir until they are in small, centimeter-wide pieces and the yogurt and brown sugar are dark golden. Use a spoon to spread the pear sauce into the spaces the pear slices had been in and on top of the cake in general. Let cool completely before serving. Enjoy!

butter, egg, vanilla, allpurpose, brown sugar, salt, baking powder, garam masala, white wine, greek yogurt

Taken from tastykitchen.com/recipes/desserts/pear-cake/ (may not work)