For the “cake” part, I used this amazing vegan recipe from post punk kitchen for cornbread. It is dense and moist, and I happened to have some local cornmeal on hand.

Start by peeling your pears:

Then slice them thinly:

Heat up 3 tablespoons of “butter” and a quarter cup of sugar in the skillet:

Line up your pears so they cover the bottom of the skillet and let them cook on medium heat for 10 minutes:

Start scooping your batter on top of the pears and use a spatula to spread it evenly:

Throw it in a preheated oven for 30 minutes:

This is what it looks like done in the skillet:

To flip your cake, let it cool for a few minutes then put a big plate face down on the skillet and flip:

This cake is perfect for a healthy dessert or a hearty breakfast:

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