I enjoy having people over. I enjoy cooking. I enjoy cooking for the people that come over. It’s an excuse to make something that I might not ordinarily whip up. When the opportunity presented itself Saturday to have a couple of classmates over to work on a group project, I jumped at the chance. Not because it was a crummy day and I didn’t want to leave the apartment, but because I really wanted a good excuse to bake something. Being back in school, I really don’t have the time to cook/bake like I would like. This was just what I was looking for.
As I thought of what to make, I looked around at what I had. Being in school, I am also on tighter money and time budgets than before. I didn’t have the time to run to the store to pick up any ingredients, and I also didn’t really have the money to buy them. My eyes landed on the bowl of pears sitting in the kitchen. Perfect. Surely I could find/come up with a fall, pear treat for my classmates.
Using this recipe as a guide, I made some adaptations based on what I had in the kitchen. And this is what emerged, a simple, incredibly tasty, pear cake. Really, it’s delicious. Not often do I eat something I’ve made and only have positive things to say about it, but this was it. I made it yesterday, and between my classmates, Colin, and myself, it’s almost gone. Perfect for a fall afternoon treat…
Pear Cake
1 c whole-wheat flour
1 tsp baking powder
½ tsp nutmeg
½ tsp cloves
¼ tsp salt
½ c butter (1 stick), at room temp
1 c sugar
2 large eggs
½ tsp vanilla
2 Bosc pears (1 peeled, cored, small dice; 1 cored and cut into eighths, lengthwise)
Cooking spray/butter for greasing pan
All purpose flour for dusting pan (~ 1 tbsp)
Vanilla sugar, optional
Preheat oven to 350ºF
Spray 9 inch round spring form pan with cooking spray or brush with melted butter. Dust with a thin layer of all purpose flour, and tap/shake out excess.
In a large mixing bowl, combine whole-wheat flour, baking powder, salt, nutmeg, and cloves with a fork. Set aside. In the bowl of a stand mixer, beat together the butter and sugar till light and fluffy. Scrape down the sides. Add the eggs, and beat again till well combined. By hand with a rubber spatula, add in the dry ingredients. Mix till just combined. Add in the diced pear and mix to incorporate.
Pour the batter into the prepared pan, spreading it to the sides. Place the pear spears on top, skin side up. Sprinkle some vanilla sugar over the top, if using. Bake for 50 minutes to an hour, or until the top is browned and a toothpick comes out clean. Let the cake cool for 10-15 minutes before removing.
Serves 8-10
