Crackly Pear Cake

This three part cake is so delicious! A crumb dough crust, a pear laden cake batter, and a meringue topping.  It would be perfect with tea, or just for a simple dessert. I substituted the milk with coconut milk, since I have family members who can't have dairy.  It was so yummy!

As Always,
ENJOY!

Ingredients:

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

Grease and flour a 9-inch springform pan. Using a pastry blender or fork, blend 2 cups flour, 1 1/2 cups sugar, butter, and salt until crumbly. Press 1 cup mixture over bottom and 1/2 inch up the sides of the springform pan.

Whisk together milk, 2 eggs, 3 tablespoons flour, lemon zest, baking powder, and almond. Stir remaining crumb mixture into milk mixture until blended (will still be lumpy). Fold in pears. Pour into springform pan.

Beat egg white with electric mixer on medium to high speed until foamy. Add 2 tablespoons sugar; beat until soft peaks form. Spread over batter.

Bake in a 350° oven 65 minutes. Cool 30 minutes on a wire rack. Remove sides of springform pan; finish cooling. Makes one 9-inch cake (12 servings).