Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV
The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.
Bosc pears, with their dense flesh, hold their shape after baking, and cutting the pears into wedges allowed them to be baked from raw but remain manageable to eat with the cake. Instead of a sweet, somewhat-dense yellow cake, we made a wal...