Pear Breakfast Cake

A simple, naturally gluten-free breakfast cake that leans on brown rice flour and cornstarch instead of wheat. The batter is thin enough to settle around a layer of diced ripe pear, then bakes up into something between a clafoutis and a sponge cake with a thin, crackly sugar-crust top.

The signature move is beating the eggs and sugar until pale and very thick. That aeration is what powers the rise (there’s no butter and only a tablespoon of oil), and it’s what produces the delicate “sugar bloom” crust on top after 35 minutes in the oven. Under-whip the eggs and the cake turns dense and gummy.

A light grinding of black pepper over the pears is optional but worth trying. It sounds strange but brings out their perfumy sweetness, same principle as pepper on strawberries.

Chef Tips

• Use ripe but firm pears (Bosc or Anjou work well). Overripe pears release too much juice and make the bottom soggy.
• Fold the dry ingredients in gently to preserve the egg foam. Stirring knocks out the air that lifts the cake.
• Drizzle the oil around the edge of the bowl and fold quickly. Pouring it into the center can deflate the batter.
• Dust with powdered sugar just before serving. Dusted too early, it melts into the crust and disappears.

Variations

• Swap pears for thinly sliced apples, plums, or stone fruit depending on the season.
• Add a pinch of cardamom or a grating of fresh ginger to the batter for a more aromatic version.
• Serve with a dollop of creme fraiche or Greek yogurt for a brunch-worthy plate.