Mocha cake with pear and pecans
Preheat the oven to 160 ° C. Let the butter melt. Beat the sugar, instant coffee and vanilla sugar into a creamy mass with a mixer.
Beat the eggs one by one. Gradually add the flour and beat for a few minutes until a creamy and smooth batter.
Grease a baking tin and dust with a little flour. Pour the batter into the mold.
Cut the pears and remove the cores, but leave the stalks. Put the half pears upright in the batter. Sprinkle with the pecans and bake the cake for about 50 minutes in the oven. Lower the oven temperature to 140 ° C and bake the cake for another 20 minutes (if a skewer comes out of the cake dry, the cake is done).
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