Monday, October 12, 2009

RECIPE: Country-Fresh Pear Cake

Searching for ways to use up all those pears, try this dense cake.

From American Wholefoods Cuisine

2 eggs
1/4 cup milk
1/2 cup honey
1/4 cup molasses
pinch salt
1 1/2 cups whole wheat flour
2 lbs pears, peeled, cored, and sliced very thin (about 5 cups)
2 tbsp butter

1. Preheat oven to 350F.

2. Beat eggs with milk in a large mixing bowl. Beat in honey and molasses. Add salt and flour and mix thoroughly. Stir sliced pears into the batter to coat.

3. Butter and flour a 9" round pan, preferably with a removable bottom. Spread batter in the pan. Dot top with butter.

4. Bake for 45 to 50 minutes until surface is lightly colored. Cool in the pan and remove sides to serve.

Cake can be eaten warm at room temperature, or chilled (which is quite good). Slice thin to serve and, if desired, top with a dollop of Yogurt Cream. (To make Yogurt Cream, mash 1/4 cup cream cheese with a fork. Beat in 1/2 cup yogurt until smooth and creamy. Sweeten lightly with 1 tsp honey or maple syrup. If desired, a little vanilla extract can also be added, or a dusting of cinnamon or nutmeg can be used on top.)

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