Since I posted about it the first time, I’ve made a couple of batches of pear cake:
As I mentioned previously, I found the original recipe on a favorite site of mine, 101 cookbooks. I’ve now tweaked the recipe, mainly to reduce the sugar content, but also adding in a few flavors. The result is an amazing, fruity, and not-to-sweet cake, perfect as a light dessert or even as breakfast.
Maple Sweetened Pear Cake
1/2 c. unsalted butter, plus a little for greasing the pan
1 c. whole wheat flour
1/4 c. wheat germ
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1/2 c. maple syrup
pinch of salt
3 pears, peeled and quartered (they should be somewhat ripe but still on the firmer side)
Preheat oven to 350F. Grease and flour a 10″ tart pan.
Mix together the flour, wheat germ, cinnamon, ginger, baking powder, and salt, stirring thoroughly with a fork or whisk to ensure complete mixing. Set aside.
Separately, cream the butter (time to break out your electric mixer if you have one!). Mix in the maple syrup and the 2 eggs. Note that the mixture will not maintain its “creaminess” the way sugar and butter do, the maple syrup will separate out somewhat and stay on the bottom as soon as you stop the mixer. It will probably look a little like this:
Finally, add the dry ingredients. Your batter will be a little on the stiff side compared to most cake batters:
Don’t worry! The pears will release plenty of moisture. Spread the batter into your greased tart pan. Then press the quartered pears into the top of the tart:
Depending on the size of your pears, not all 12 quarters may fit, but there’s no harm in a little pear snack while things bake, right? Pop the whole thing in the oven and bake for ~1 hour, until the cake is nicely browned. Then dig in!