Seasonal fruit is so good! We are officially into apple and pear season and I intend to share lots of recipes using these two scrumptious fruits over the coming weeks.
Today, I want to give you my recipe for Pear Cake. This recipe was created several years ago for my annual Gifts From The Kitchen Class and it was an absolute hit. Pears are plentiful, making this the perfect time to head to the kitchen for a truly unique fall treat.
This golden brown loaf cake is made with mashed pears and zucchini in the batter making it dense, moist, and deliciously!
These pretty loaf cakes are made, by first beating the eggs until they are light and frothy, then streaming oil into the eggs before adding the dry ingredients, and last add the pears and zucchini. This style of preparation aids in the rising of the cake despite the very “wet” batter. Pour the batter into 2 loaf pans and garnish with a pear slice.
I love the single pear slice on top of the cake, signaling the flavor of this beauty. To make the garnish, cut two 1/8 inch slices of a single pear, right down the center, stem, seeds, and all. Flour one side of each pear slice, and lay it on top of the batter just before baking. The floured back will keep the pear slice from sinking. Genuis Huh?
Pear Cake
3 Pears
2 ½ cups flour plus more for dusting
2 ½ cups sugar
1 tablespoons ground cinnamon
½ teaspoon ground allspice
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon vanilla
1 teaspoon almond extract
1 tablespoon calvados (optional)
4 eggs
1 cup canola oil
4 cups finely shredded zucchini, drained
1 ½ pecans, chopped
Preheat oven to 350 degrees. Prepare 2, 8-inch loaf pans by coating first with non-stick spray and then flour and set aside. Peel and core 2 pears. Mash pears in a bowl mix with shredded zucchini and set aside. In a medium bowl, mix flour, sugar, cinnamon, baking soda, salt, and allspice and set aside. In the bowl of an electric mixer, beat eggs on medium-high speed until light. Add oil in a stream while beating on medium speed; add extracts and calvados if desired. Add flour mixture and beat until just smooth. Fold the pear mixture into the batter and mix well. Add pecans and pour batter into prepared pans. Cut remaining pear down the center creating 2 shards about 1/8 of an inch thick. Dust the back of each of the pear shards with flour. Lightly place in the center of each loaf and place the loaves into the oven to cook for 35-40 minutes until the loaves are browned and set in the center. Allow to cool for 15 minutes before running a butter knife around the edge to loosen the loaf, remove the loaves and allow to cool completely before slicing to serve.
IT’S COOKING SEASON!
Cooking Classes are limited this season because we are selling our home. I hope you can join me for:
Thursday, November 16, 2:30-9:00
Appetizers Just in time for Holiday Gatherings
Come to a cooking class that’s like throwing a party without all the work! Join me in the kitchen to concoct crave-able appetizers that reflect the flavors of the season. Sip gorgeous Rosemary Pomegranate Palomas as stunning as they are delicious and join the fun in the kitchen or sit back and watch as each dish unfolds. The fall harvest is our muse beginning with Spiced Pear Brie en Croute crafted to resemble a pumpkin will delight the senses. Your tastebuds will jump with each bite of our Confetti Cornbread Scones stuffed with Jalapenos Jam and Barbequed Pork Loin. Next up, adorable and satisfying Croque Monsieur Pinwheels followed by beautiful Mascarpone Stuffed Dates, simple and sinful! Parmesan-crusted Carrot Fries with spicy dipping sauce will amaze you. Cranberry Pecan Gouda Truffles are sweet bites of goodness and Apples Pistachios Goat Cheese and Honey come together in a sweet and savory bite of Crostini heaven! For a sweet finish to the evening, we will prepare Bourbon Chocolate Pecan Pie Bars. I can’t wait! Class size is limited. Class fee $98.50
See you soon!!
XO Lorie
