cake:
1 pear, thin slices
100 g vegetable oil
65 g sugar, including 1 1/2 tb vanilla sugar
1 egg
125 g flour (use 1-2 ts more, if apples are very juicy)
1 tb cornstarch
1/2 ts baking soda
1 pn salt cinnamon & nutmeg, freshly ground, according to taste
150 g apple (tart variety), finely diced
caramel sauce:
50 g sugar
1 1/2 tb water
1 tb butter
1 pn sea salt
approx. 5 tb heavy cream
oven: 190 deg C, preheated; 50 min
pan: loaf pan, 20 cm, bottom covered with greased parchment paper, sprinkled with sugar
Arrange the pears overlapping at the bottom of the pan. Whisk together flour, cornstarch, baking soda and spices, set aside. Combine oil, sugar and egg, whisk until creamy and light in color. Add the flour mixture and stir until well combined. Add the apples. Spoon the batter over the pears. Bake until a toothpick comes out clean. Allow to cool for about 20 minutes before inverting onto a cake plate.
For the glaze, mix sugar and water. Heat over medium temperature and caramelize not too dark. Remove from heat. Add butter and salt. Whisk in as much heavy cream as needed for the desired consistency (keep in mind, that the sauce will thicken while cooling). Allow the glaze to cool slightly, then pour it over the cake.