I am a huge fan of cakes made with corn flour, and I believe the ingredient is often overlooked in cake making. You can substitute apples, and during the holidays, pomegranate can be added for a festive touch.
For the cake:
• 3 ½ cups sliced fresh pears (with 2 tablespoons lemon juice), ½ cup goes in the bottom of the pan to garnish
• 1 twenty-ounce can crushed pineapple (drain the liquid off). 1 cup is for the batter; the rest goes in the bottom of the pan
• 4 sticks butter (1 pound) melted, ¼ cup goes in the bottom of the springform pan, 1¾ cups goes into the batter
• ½ cup brown sugar—for the bottom of the springform pan
• 2 cups sugar
• 3 ¼ cups corn flour, plus a little extra for the pan
• 1½ teaspoons baking powder
• 1 teaspoon of cinnamon
• 4 eggs
• ½ a lemon, peel grated (1 teaspoon)
For the brown sugar sauce
• 1 stick of butter
• 1 cup of brown sugar
• ¼ cup of cream
Make the cake:
Preheat the oven to 350 F. Place pear slices in a bowl and sprinkle them with lemon juice. Set aside.
Spray a nine-inch spring form pan with spray oil, pour a quarter-cup of melted butter into the bottom of the pan, add the half cup of brown sugar, then add half a cup of crushed pineapple. Take five or six slices of the peeled, sliced pear and make a flower shape in the center.