This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
French Family Cake
The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
86 K 4/5 (7 reviews)
1 hour 15 min.
Easy
2.45 €
1 cake
8 IngredientsLast modified on: October 12th 2014
For 1 cake, you will need:
- 1
2 eggs - 2
100 g caster sugar - 3
100 g flour - 4
100 g butter - 5
10 g baking powder - 6
4 Pears - 7 80 g caster sugar
- 8
2 tablespoons water - Total weight: 1,240 grams
Times for this recipe
Preparation: 30 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Put into a food-processor bowl: 2 eggs, 100 g caster sugar, 100 g flour, 100 g butter (softened and cut into pieces) and 10 g baking powder.
Stage 2 - ⌛ 5 min.
Mix together until the mixture is even and smooth.
Set aside in the fridge.
Heat the oven to 370°F (190°C).
Set aside in the fridge.
Heat the oven to 370°F (190°C).
Stage 3 - ⌛ 10 min.
Peel 4 Pears, remove the stalk and core, then cut into pieces.
Put the pieces into a loaf tin or mould.
Put the pieces into a loaf tin or mould.
Stage 4 - ⌛ 2 min.
Put 80 g caster sugar and 2 tablespoons water into a small saucepan on high heat.
Stage 5 - ⌛ 5 min.
Cook the sugar to light caramel stage...
Stage 6 - ⌛ 2 min.
...then pour this over the fruit.
Stage 7 - ⌛ 3 min.
Cover with the cake mixture...
Stage 8 - ⌛ 40 min.
...and bake for about 40 minutes.
Serve warm or cold.
Serve warm or cold.
Remarks
Like in a fruit crumble, you can use whetever fruits in season you have to hand.
You can mix different kinds of fruit, too.
You can mix different kinds of fruit, too.
Keeping: A few days in the fridge, covered with plastic film.
Source: My mother.
Nutritional information
How much will it cost?
- For 1 cake : 2.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Broccoli salad with chervil-lemon mayonnaise, Moist cereal bars, Green beans with feta cream and basil, Potatoes with prawns, Pan-fried salmon with white cabbage, ... See them all 484
Caster sugar
Like these other recipes: Little caramelized peach tarts, Autumn apple and plum crumble pie, Nonettes, Peach and verbena feuilleté, Invisible apple cake, ... See them all 366
Flour
Like these other recipes: Liège waffles, Hamburgers, Fruit crumble, Rolled chestnut and apple brioche, Caribbean upside-down cake, ... See them all 209
Baking powder
Like these other recipes: Little lemon biscuits, Lemon and lime cakes, Grapefruit moelleux, Clementine cake, Grated apple cake, ... See them all 48
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025489 K 25 20 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011268 K 24.2 1 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011198 K4.4 1 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018432 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.