Method

Preheat oven to 350°F. Line the bottoms of two 10-inch round springform pans with parchment paper trimmed to fit. Spray the pans and parchment base with canola cooking spray. Set aside.

Drain canned pears, reserving 2 tablespoon of juice. Let pears sit in a colander or on a baking rack to drain for 15 minutes. Blot the pears with paper towel to remove excess moisture.

In a stand mixer, beat eggs and sugar until thick ribbon form, 3-5 minutes.

Add vanilla extract and reserved pear juice. Beat for another minute to incorporate.

In a separate bowl, combine the flour and cinnamon. Carefully fold the flour mixture into the egg mixture. Combine until evenly incorporated, but careful not to overmix. There will be streaks of flour.

In the bottom of 2 pans, sprinkle ¼ of the raisins evenly across the bottom. Then spread the pears evenly across the bottoms, covering the entire base.

Pour ¼ of the batter on top of the fruit mixture in each pan. Sprinkle the remaining raisins on the cake batter. Pour the rest of the batter over the raisins, smoothing the top.

Bake 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool for 15 minutes, then remove the pans’ springform, but leave the bases under the cakes. Let cool to room temperature.

Finish by dusting the cakes with powdered sugar and cinnamon. To serve, cut each cake into 12 slices.

Servings