Hi all, recently retired and scouting out new recipes to try. I love pears in any baked goods.
So, naturally this recipe caught my eye. To me this recipe is special. (stands out in the crowd.)
Encouraged me to try my spanky new 10" springform pan. I followed recipe exactly. Here are
conversion measurements. 1 cup Butter, (I used I Can't Believe It's not Butter sticks.) 1 cup
sugar , 2 cups all purpose flour. Oven temperature of 350*. Demerara sugar, I mixed cinnamon & sugar, and sprinkled heavy on top. Baked it for one hour. I tapped the top & when it was solid, I took it out of oven. To me the ingredients are exactly right. I did use canned pears. Drained & patted dry with paper towels. I'm going to try canned peaches next. This is a delicate, not to sugary tasting coffeecake. I creamed the sugar and butter for a long time. Same with eggs when I added them in. I used half & half. Mixed half flour mixture & half cream. Then repeated. Easy on this mixing. You'll see you come out with a light creamy batter that's easy to work with. Used 2 cans of (15 0z.) pears. This one is going on top of my favorites. Enjoy!
Cost per serving $0.77 view details
- 250g unsalted butter
- 200g sugar
- 4 eggs
- 300g flour
- 2 tsp baking powder
- 4 tbs cream (or milk)
- 4 pears (between 2 and 6)
- 2 tbs Demerara sugar, for sprinkling
- 2 tsp ground cinnamon, for sprinkling
- With an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time, and stir well.
- Sift the flour and baking powder together, mix some of it onto the batter, then add some of the milk, then some of the batter until all is blended. Mix as little as possible.
- Smear half of the batter in a buttered spring form ø23 cm.
- Peel and take out the core of the pears, cut in pieces, and spread out on the cake batter. Sprinkle with 1 teaspoon of cinnamon, and cover with the rest of the batter.
- Place a new layer of pear pieces on top; push them a little down into the batter. Sprinkle with the remaining cinnamon and Demerara sugar.
- Bake in oven at 180°C for 30-45 minutes, depending on the amount of pears used(many pears - more moist - more time). The cake is ready when a wooden toothpick comes out clean.
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|Amount Per Serving||%DV|
|Serving Size 166g|
|Recipe makes 10 servings|
|Calories from Fat 207||46%|
|Total Fat 23.56g||29%|
|Saturated Fat 14.17g||57%|
|Trans Fat 0.0g|
|Total Carbs 56.28g||15%|
|Dietary Fiber 3.1g||10%|