2cripe Bartlett pears, peeled and cubed 3/4’’ (2 small pears)
1/2cunsalted butter, plus 2 tsp to grease pan
1/2cbuttermilk, room temperature
Unsweetened whipped cream and raspberries to serve
Preheat oven to 350 degrees F. Grease an 8 or 9 inch circular baking dish, square or round, and set aside.
Combine the brown sugar and pears in a bowl. Toss with your hands and set aside.
In a mixing bowl, whisk t ogether the flour, baking powder, and salt.
Using an electric mixer, beat the egg whites until medium-stiff peaks form. Set aside.
In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg yolks, and vanilla.
Incorporate the flour mixture into the wet ingredients, adding about 1/3 cup at a time, mixing just until a smooth batter forms. Add the egg whites in two batches, folding in gently so as not to deflate the air bubbles.
Pour the batter into the prepared pan, and smooth the top using a spatula. Spread the pears over the top evenly—do not overload the center of the cake with too much moisture. Place in the oven for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Serve with a lightly sweetened whipped cream and tart berries!