Mary Ann's Blog

Perfect For Fall Pear Cake

Fall fruits like pears and apples are perfect for some honest, no frills baking like this delicious pear cake that looks like it came from a professional pastry shop. It is best eaten on the day that it is made. Serve it as it for breakfast, afternoon tea or dessert.

Pear Cake
Makes one 8 or 9 inch cake

1/2 cup crushed amaretti or other cookie crumbs
2 large ripe bosc or bartlett pears, thinly sliced
1/3 cup honey or maple syrup
4 large eggs
1 1/4 cups sugar
6 tablespoons olive oil
1/3 cup milk
3 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Powdered sugar for dusting

Preheat the oven to 350F

Spray an 8 or 9 inch spring form pan with butter/flour spray.

Use half the cookies to coat the pan. Set the pan aside.

Combine the pears, honey or maple syrup in a bowl and set aside.

In a large bowl beat the eggs with the sugar until light and fluffy. Beati n the olive oil and on low speed, the milk. Set aside.

Sift the flour, baking powder, salt, cinnamon anf nutmeg together. Combine the flour mixture with the egg mixture. Mix well. Stiri n the remaining cookie crumbs.

Make an overlapping layer of pear slices in the base of the springform pan. Spread the batter over the pears. Make an overlapping layer of pears on the top of the batter.

Bake for 35-40 minutes or until the cake is nicely browned and a cake skewer comes out clean when inserted in the middle. 

Allow the cake to cool, then dust with confectioners sugar and cut into wedges to serve.

 

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