Pear Cake
Pear Cake
Pears, along with apples, are perfect cold weather fruits. They invite long periods of time in the oven, which is always pleasant on chilly days. This cake is light and intensely flavored. The oven is pretty cool so it requires a longer cook time than most cakes, but that just means more time to enjoy the pleasant fall smell of cinnamon.
Enjoy and get ready for apple mania! We have 14 people coming so this could be really intense! Here’s the recipe for the pears! This could easily be made with apples too.
Pear Cake
4 pears, peeled and cored
butter for greasing the pan
2 tbsp water
1 ½ cups all-purpose flour
2 tsp baking powder
½ c soft light brown sugar
4 tbsp milk
2 tbsp liquid honey and extra to pour
2 tsp ground cinnamon
2 egg whites
- Grease and line the base of an 8 inch cake pan.
- Put 1 pear in a food processor/blender with the water and blend until almost smooth. Transfer to a mixing bowl.
- Sift in the all-purpose flour and baking powder. Beat in the sugar, milk, honey and cinnamon then mix well.
- Chop all but one of the remaining pears and add to the mixture.
- Whisk the egg whites until peaking and gently fold into the mixture until they are fully blended.
- Slice the remaining pear and arrange in a fan pattern on the base of the pan.
- Spoon the cake mix into the pan and cook at 300 for 90 minutes.
- Remove the cake and cool for 10 minutes before turning the cake over and peeling off the paper. Transfer to a wire cooling rack and drizzle with honey and leave to cool completely.
Martin Seay says:
October 17th, 2009 at 2:27 pm
I like how you’re so confident in your apple-cooking powers that you’re putting up delicious possibly-apple-containing recipes on your blog that you’re NOT going to use. You’re like: “Yeah, this cake recipe is awesome . . . but I’m not even gonna NEED it to wipe the floor with all you jokers. In fact, here, YOU take it.” It’s kinda like that scene in The Princess Bride where Westley and Inigo Montoya are dueling left-handed just because it’ll be, y’know, more challenging. Or, no, wait: back in the year 810, Pepin of Italy lay siege to Venice and was all: “We have disrupted your supply routes! We will starve you into submission!” and the Venetians responded by pelting his army with freshly-baked bread. You’re like that.
Aarti says:
October 18th, 2009 at 3:22 pm
I like how all your baking recipes are so simple but in the pictures LOOK like they’re really complicated. Maybe I will become more of a baker as I continue cooking recipes from your blog!