Pear Custard Cake
This cake is perfect for any occasion. It’s light and moist without being overly sweet and pairs well with a scoop of vanilla ice cream or on its own.
Ingredients
- 4 bartlett pears (ripe)
- 2 tbsp lemon juice
- ⅔ cup Bisquick
- ½ cup white sugar
- 1½ cup whole milk
- 4 large eggs
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp salted butter, diced
- 1 tbsp confectioners' sugar
Instructions
- Preheat the oven to 350°F.
- Cut pears in half and remove the core. Toss in lemon juice and set aside.
- Grease an oven-safe skillet or baking dish and set it aside.
- In a large bowl, whisk together two-third cups of Bisquick and one-half cup of white sugar.
- In a separate bowl, using an electric mixer, beat together one and one-half cups of milk, four large eggs, three tablespoons of maple syrup, and one teaspoon of vanilla extract.
- Mix the egg-milk mixture into the dry mixture until combined.
- Arrange pears in the prepared baking skillet or pan. Pour the batter over top and add two tablespoons of diced butter.
- Bake in preheated oven for forty-five minutes or until the pears are fork-tender and the custard is golden brown.
- Sprinkle with one tablespoon of confectioners’ sugar and place in an oven broiler until bubbly.
- Let cool for ten minutes and serve with a scoop of vanilla ice cream if desired.
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