Poppy Seed Cake with Caramelized Pears

INSTRUCTIONS FOR CARAMELIZED PEARS

• 1
  Peel the pears, remove the cores, and cut them into small cubes. In a saucepan, heat the butter with sugar until the sugar is completely dissolved. Add the pears and cook over medium heat until most of the liquid evaporates (there should be 2 to 3 tablespoons left), stirring only occasionally and carefully to prevent the pears from breaking apart too much. Drain the liquid aside and let both cool.

INSTRUCTIONS FOR BATTER

• 1
  All ingredients must be at room temperature.
• 2
  Line the bottom of a 24 cm diameter cake pan with baking paper, grease the sides with butter, and dust with breadcrumbs.
• 3
  Sift the flour together with the baking powder and mix with the poppy seeds. Beat the butter with sugar until creamy (about 10 minutes), then beat in the eggs one at a time, ensuring each is well incorporated with the butter before adding the next. Finally, add the flour with poppy seeds and 2 to 3 tablespoons of pear juice.
• 4
  Pour half of the batter into the pan and spread it evenly. Place the pears on the batter and cover them with the remaining batter.
• 5
  Bake for 40 to 45 minutes in an oven preheated to 190°C with a fan. Check if the cake is baked using a skewer. After removing from the oven, immediately sprinkle with cinnamon sugar and let cool on a rack.