Pear or Apple Cake

We juiced some pears to make cocktails with, using some really lovely whiskey. What was left in the juicer was this wonderful frothy slurry which I strained to get more juice out of, then saved the rest to make a cake with. With this same recipe I've used sliced apple, apple butter, and a mixture of apple butter and apple diced small. All have worked nicely. In short, it's a pretty versatile recipe to use all sorts of fruit as the filling.

2 eggs
⅓ cup milk
¼ cup grape seed oil
1 tsp vanilla extract
¾ cup (105g) flour

½ cup (105g) sugar

¼ tsp salt
2 tsps baking powder
1½ cups crushed pears, apple sauce or butter or fresh fruit etc.
3 Tbsps whiskey

Part 2: The Topping
3oz (80gr) of butter (about ⅓ cup)
¼ cup (35g) icing sugar
1 egg

1. Preheat the oven to 350°F.
2. Lightly butter a spring form pan.
3. Thoroughly beat the egg separately, and add the milk, oil, vanilla. Set aside.
4. In another bowl, mix together the flour, sugar, salt and baking powder. 
5. NOTE: Work the batter as little as possible.
6. Create a well in the centre and add the beaten egg, milk, oil and vanilla, folding gently until the batter is uniform.
7. Mix together the whiskey and fruit.
8. Pour half of the batter into the prepared pan, about 235g. Pour the fruit as a ribbon in the middle, to make a ring. Pour the remains of the batter over this, and put in the oven for 15 minutes or until the surface is starting to set.
9. While this is baking melt the butter and whisk in the sugar, then set aside to allow it to cool.
10. Just before the timer rings, add the egg and whisk until it's all uniform.
11. Pour the butter mixture on top of the cake, to even it out, and bake for an additional 15 to 20 minutes, or until the top is uniformly golden (you may have to turn the dish after about 10 to 15 minutes for even browning).
12. Allow to cool and serve while still warm or at room temperature.