baking interludes: pear cake

For my last coffee hour of the school year (whew!), I tried something new, a pear cake:

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The recipe came from one of my favorite cooking blogs, 101 cookbooks.

Of course, I made a few changes. First, I suspect my pears were larger than those used in the recipe: 2.5 pears were all I could squeeze onto the pan. I also used a quiche pan instead of the suggested springform, making a wider, flatter cake. The biggest change though, was in the sugar content: I was scraping the bottom of my bag of sugar and didn’t feel like going to the grocery store, so I used 1/2 c. sugar instead of a full cup. I also tossed in 2 tbsp wheat germ, because I love wheat germ lately. The result was a very fruity and not-too-sweet cake, so perfect for a morning meeting:

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