PEAR-PECAN BUCKWHEAT TEA CAKES

These quick little morning cakes began on a whim while I was baking in my sister’s kitchen. She happened to have a perfectly ripe little pear, so I baked it into a classic French almond batter. My sister loved the cakes, but I wanted something more. So I swapped out almonds in favor of pecans and used buckwheat instead of white flour, ending up with a warming yet elegant French-American flavor. The buttery batter rises around the pear, and both caramelize to a lovely brown.

TIP: Petite Forelle pears look especially sophisticated, but a D’Anjou works too. (If you can find only large pears, cut thin slices into smaller pieces.)

makes 1 dozen

gluten-free

1. Position a rack in the center of the oven and preheat to 400°F. Butter a standard muffin tin.

2. Combine the pecans, buckwheat flour, and salt in a food processor and process until the pecans are finely ground. Transfer to a small bowl. Pulse the butter and sugar in the processor until creamy, scraping the bowl occasionally. Add the eggs and pulse until smooth, scraping the bowl occasionally, then pulse in the vanilla. The mixture may look broken. Add the pecan mixture and pulse just until incorporated. Divide among the muffin cups and use an offset spatula or the back of a small spoon to smooth the tops.

3. Cut the pears into ⅛-inch-thick slices from top to bottom. Press a slice into the batter in each cup.

4. Bake until the cakes are golden brown and a toothpick inserted in the center of a center cake comes out clean, about 15 minutes.

5. Cool in the pan on a wire rack for 5 minutes. Carefully slide a small offset spatula or knife between each cake and the pan to pop the cakes out. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The tea cakes are best the day they’re made but will keep at room temperature for up to 1 day or in the freezer for up to 2 weeks.