Pears and cinnamon plumcake , with cinnamon glaze

Procedure

Pears and cinnamon plumcake , with cinnamon glaze

Before you prepare the pears and plum cake frosted cinnamon, You need to preheat the oven to 170 degrees static. In a planetarium or large bowl mix brown sugar with vanilla extract and cinnamon powder, then add the eggs one at a time while continuing to whisk until the mixture is soft and fluffy. Sift the flour into a bowl, baking powder and salt. Add to egg mixture and sugar one third of the flour and continue working, then pour a third of the milk and work until you are well absorbed, then take another third of flour and milk and finally with the last dose of flour and milk and continue to whip for 5 minutes at least at full speed. Lowering the planetary speed, Add the melted butter a little at a time, until it is completely absorbed into the dough. Add the pears, cut into pieces and lightly breaded (so that they don't fall all over the bottom of the mold in baking) stirring with a spatula.

Grease and flour a loaf pan of regular size, pour the mixture for plumcake pears and frosted cinnamon and level the surface with a spatula. Bake for 1 hour and 15 minutes: the cake has to form a golden crust and compact and the Interior prove the toothpick test. Unmold the cake and let it cool on a wire rack.

While the plum cake bakes, the pear cut into slices and brown in butter a minute, then add the lemon juice, sugar and cinnamon and cook over high heat, stirring often until caramelized and Golden will not PEAR, soft but still substantial.

For the frosting cinnamon, mix the icing sugar and cinnamon powder with lemon juice, pouring very little at a time until you get a thick but 'slingy' dough. Garnish the plum pear and cinnamon with frosting (you can completely cover it with frosting to get a sweeter loaf pan or pour flush as I do) and garnish with caramelized pears. Bon appétit!