6 Bosc pears with the stem

Juice of one lemon

2 cups (500 ml) pastry flour

2 teaspoons (10 ml) baking powder

2 eggs

1 1/4 cups (310 ml) sugar

1/4 cup (60 ml) vegetable oil

1/4 cup (60 ml) plain yogurt

2 teaspoons (10 ml) vanilla extract

1/4 cup (60 ml) milk

1/3 cup (75 ml) brown sugar

With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Spread a good amount of butter around the pan.

Peel the pears without removing the stems and leave them whole. Using a melon baller, remove the core from each fruit from the bottom. Place the pears in a bowl and sprinkle with lemon juice. Set aside.

In a bowl, combine the flour and baking powder.

In another bowl, beat the eggs and sugar until the mixture whitens. Add the oil, yogurt and vanilla. Stir in the dry ingredients alternately with the milk. Blend well with a spatula between each addition.

Pour half of the batter into the pan. Place the well-drained pears in the batter without allowing them to touch the bottom of the pan. Sprinkle with brown sugar.

Pour the remaining batter around the pears.

Bake for approximately 1 hour 25 minutes or until a toothpick inserted in centre of the cake comes out clean. Let cool. Drizzle each portion of cake with caramel sauce and serve.

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