Pear and Apple Maple Cake
Vegetable oil or melted butter, for greasing
2 small Granny Smith or Pink Lady apples, peeled, cored and thinly sliced
2 Bartlett pears, peeled, cord and thinly sliced
2 Tbsp. lemon juice
8 Tbsp. sugar, divided
½ cup (1 stick) room-temperature butter
¼ cup pure maple syrup
1 tsp. vanilla extract
3 eggs, separated
1¼ cups flour
2 tsp. baking powder
½ tsp. kosher salt, plus more to taste
Cinnamon, to taste
¼ cup honey (optional)
• Preheat the oven to 350 degrees, and line a 9-inch round pie or cake pan with parchment paper, coating the sides and edges with the oil.
• In a large bowl, toss the apples and pears in the lemon juice and 2 tablespoons sugar. Set aside.
• Use an electric beater on high speed to beat the butter with the remaining 6 tablespoons sugar and maple syrup until light and fluffy. Add the egg yolks and vanilla and beat until combined.
• Use a spatula to fold in the flour, baking powder and ½ teaspoon salt; the mixture will be very thick. Set aside.
• In a separate bowl, use an electric beater on high speed to whip the egg whites until stiff peaks form. Use a spatula to fold the egg whites into the batter until combined.
• Pour the batter into the prepared pan. Place the slices of fruit atop the batter in your desired arrangement; do not press down. Sprinkle with the cinnamon.
• Bake about 25 minutes, until a knife inserted in the center comes out mostly clean or with crumbs attached. Let cool completely before serving.
• If desired, make a honey glaze. In a microwave-safe dish, heat the honey with salt to taste, until smooth and runny, about 15 seconds. Drizzle the honey over the cake and use silicone brush to spread evenly.
• The cake will keep at room temperature up to 3 days or frozen up to 1 month.