Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pear Breakfast Cake

From the Culinate Kitchen collection by
Serves 4

Introduction

Recently, when I received a box of beautiful pears from the Hood River Valley, east of Portland, I was thrilled. Pairing (ha!) recipes to fruit, I poached several of them — some in wine, others in maple syrup — only to wonder why I had taken a perfectly delicious piece of fruit and made it into something overly sweet but not ultimately better.

The rest of the pears I ate out of hand, coupled with cheese, slipped into salad, and dropped into cake batter. This simple cake, in the tradition of coffee cake, easily adapts to various fruits and toppings. Serve warm with a glass of cold milk or cup of hot tea or coffee.

Ingredients

4 Tbsp. unsalted butter, softened (at room temperature)
½ cup sugar
1 large egg
1 tsp. vanilla
½ cup unbleached white flour
½ cup whole-wheat pastry flour
1 tsp. baking powder
½ tsp. salt
½ cup half-and-half
2 barely ripened pears
1 tsp. lemon juice
¼ cup toasted sliced almonds
1 Tbsp. sugar (or combination of cinnamon and sugar)

Steps

  1. Preheat the oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.
  2. In a large bowl, cream together the butter and sugar for a couple of minutes. Add the egg and vanilla and continue to beat, 2 to 3 more minutes.
  3. In a medium bowl, whisk together the flours, baking powder, and salt.
  4. Alternate adding half of the flour mixture and the half-and-half to the batter, mixing only long enough to incorporate each. Once smooth, spoon the batter into the prepared pan, spreading evenly into the corners.
  5. Peel, core, and slice the pears. Toss with the lemon juice. Arrange the pear slices on top of the batter, then sprinkle with the almonds and sugar (or cinnamon-sugar blend).
  6. Bake for 45 to 50 minutes, until golden on the edges and cooked through in the center (test with a toothpick; if it comes out clean, the cake is done). Serve warm.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe