Pear Cake

My Grandmother's Pear Cake

Ingredients:
1/2 cup plus 1 tablespoon unsalted butter
    melted, and cooled 
500 grams (a little over 1 pound) tart apples (substitute pears, apricots, plums...), peeled and cut into eighths
150 grams (3/4 cups) sugar
2 large eggs
70 grams (1/2 cup) all-purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder

Directions:
Preheat the oven to 180°C (350°F). Grease the sides of a 20-cm (8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper.
Place the pears in a single layer at the bottom of the pan.

In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
In another bowl, combine the flour, salt, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again.

Pour the batter evenly over the fruit, and bake for 40 minutes, until golden.

Let the cake settle on a cooling rack for 10 minutes. Invert it onto a plate (the fruit side will be at the top). If any bit of fruit has stuck to the bottom of the pan, simply scrape and place it back where it belongs on the cake. Use a second plate to invert the cake again (the fruit side will then be at the bottom).
Let cool and serve, slightly warm or at room temperature.


Notes from Clotilde:
Sometimes I'll use a mix of flour and almond flour (60 grams or 1/2 cup flour + 20 grams or 2 tablespoons almond flour)