Pear Tatin- recipe by Ina Garten. Serves 6. I baked this cake for a friend’s wedding anniversary. It looks gorgeous and tastes amazing. I have baked it using plums, pears and apples. I can’t really say which one is my favorite because they all taste great! While baking this cake, you need to really keep an eye on the caramelisation of the sugar, it burns really quickly. Ingredients: 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish 1 1/4  pears, peeled and slices into 12 pieces 1 3/4 cups granulated sugar, divided 2 extra-large eggs, at room temperature 1/3 cup sour cream 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1 cup . . . CLICK TO READ MORE