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This cake recipe presents an interesting blend of flavors, the rosemary aroma with the delicious topping of caramelized pear. Try it, you will love it !!!

Units: Metric / (Units: US)

Ingredients

• 150 grams / (5 1/3 ounces) softened margarine
• 150 grams / (5 1/3 ounces) dark brown sugar
• 6 eggs
• 1 tablespoon rosemary
• 50 ml / (3 1/3 tablespoons) milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 150 grams / (5 1/3 ounces) all-purpose flour
• A pinch of salt
• 2 pears
• 1 cinnamon stick
• 75 ml / (5 tablespoons) water
• 2 tablespoons sugar
• 2 tablespoons honey

Directions

Step 1

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1. Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (approximately 22 x 10 centimeters / (8 2/3 x 4 inches)) with margarine and sprinkle with flour.

Step 2

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1. In an electric mixer, beat on medium speed the margarine with the brown sugar until obtain a homogeneous and creamy mixture. Add the eggs one by one and beat for 3 to 4 minutes until a homogeneous mixture. Then, add the milk, rosemary, salt, the vanilla extract and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.

Step 3

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1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

Step 4

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1. Meanwhile, wash, peel the pears and cut into slices. Place them in a saucepan together with the cinnamon stick, the two tablespoons sugar, honey and the water. Stir and place the pan over medium-low heat about 15 to 20 minutes until the pear start to caramelize, stirring occasionally.

Step 5

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1. Remove the cake from the oven and unmold onto a plate. Place the pear slices over the top of the cake and drizzle with the sauce. Let cool to room temperature and serve.

Nutrition facts per serving (14 slices):

Calories: 220
 
Total Fat: 10.5 g(17%)
 
Saturated Fat: 2 g(10%)
 
Cholesterol: 70 mg(23%)
 
Sodium: 145 mg(6%)
 
Total Carbohydrate: 28 g(9%)
 
Protein: 4 g