Poppy Seed Cake with Caramelized Pears

Peel the pears, core them, 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 has evaporated (2 to 3 tablespoons should remain), stirring only occasionally and carefully so that the pears do not fall apart too much. Drain the liquid and let both cool.

All ingredients must be at room temperature.

Line the bottom of a ∅ 24 cm cake tin with baking paper and grease the sides of the tin with butter and sprinkle with breadcrumbs.