03/07/2012

  • Spiced French Pear Cake

    Spiced French Pear Cake recipe adapted from Joan's Food Wandering who adapted it from Dorie Greenspan, stumbled upon at Kirbie's Cravings
     who took it from     Marie-Helene’s Apple Cake published in Dorie Greenspan’s Around My French Table

    5 very large firm pears, peeled, cored and chopped into 1-inch chunks (to make approx. 8 cups)

    1 1/2 cup + 2 tbsp all purpose wheat flour
    1 1/2 tsp baking powder
    1/4 tsp salt
    1 tbsp cinnamon
    1/2 tsp nutmeg

    3 large eggs
    1 1/2 cup sugar

    1 tbsp vanilla

    1/2 cup butter, melted and cooled
    1/2 cup canola oil

    Preheat the oven to 350 degrees F. Butter and line an 9-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil.

    Mix together thoroughly the flour, baking powder, salt, cinnamon and nutmeg together in one bowl.

    Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla . Mix well. (I used the birthday kitchen aid for the second time!)

    Alternately add the flour and butter/  in two batches. Mix well and gently after each addition to have a smooth batter.

    Fold in the pear chunks with a spatula. Pour the batter into the pan and spread evenly with a spatula.

    Bake for 100-130 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Leave in oven to cool for 50 min before removing from the pan.

    Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating.