Written By Jennifer Duty
Fall is here. Pumpkin everything is everywhere. Not my favorite. I do like pumpkin pie and pumpkin bread, but only for Thanksgiving. There are so many ways to celebrate fall. Pears, figs, apples and walnuts are ready for harvest, not just pumpkins.
I picked about 30 pears off my brother's tree a couple weeks back. I put some in the refrigerator to slow the ripening. I am down to the last of them. Today I am going to share a pear cake recipe and a pear muffin recipe.
A ripe pear is moist like a banana and can be a good substitute. Or if your batter is not moist enough you can add a banana or some applesauce.
Makes one 8 inch cake
- 1/2 cup unsalted organic butter at room temperature plus extra for greasing the side of the baking pan.
- 3 to 4 organic pears. It depends on how much pear you like.
- 1 cup organic flour
- 1 teaspoon baking power
- a pinch of Pacific Flake Sea Salt
- 2 large pasture raised eggs
- 3/4 cup organic sugar plus extra for sprinkling on top of the cake.
- 1 teaspoon organic vanilla extract. (You may use almond extract here for more of a French flavor.)
- 3 Tablespoons milk. (Your choice. I use organic whole milk when baking.)
Preheat oven to 350 degrees.
- Line an 8 inch cake pan with parchment paper and grease the sides with butter. You can also use a 9 inch square pan or a springform pan.
- Peel and core the pears. Then cube them to your desired size about 1 inch.
- In a bowl whisk together all the dry ingredients.
- In a large bowl beat the eggs and sugar together until they are pale about 5-10 minutes.
- Whisk in almond extract and butter.
- Slowly whisk in the flour mixture into the large bowl with the egg and sugar mixture.
- After the batter in fully mixed, mix in the pears.
- Pour batter into you prepared baking pan.
- Sprinkle a little sugar onto the top of batter. It makes a a nice crunchy top.
Bake cake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 to 15 minutes, then remove from the pan. I like to serve it hot with fresh whipped cream.
Makes 9 to 11 regular size muffins
I use this recipe to make to most amazing Banana Muffins, too. Just use smashed bananas instead of pears.
- 3 to 4 ripe, organic, pears or at least 1 cup when mashed or finely chopped.
- 1/3 cup vegetable oil, your choice, I use Organic Avocado Oil or Organic Olive Oil.
- 1/2 cup organic sugar, plus extra for sprinkling on top of the muffins.
- 1 pasture raised egg
- 1 teaspoon organic vanilla
- 1 1/2 cups organic flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 pinch Pacific Flake Sea Salt
- Preheat oven to 425 degrees
- Peel and core pears. Chop until small pieces. Almost mashed.
- In a large mixing bowl combine the pears, vegetable oil, sugar, egg, and vanilla extract. Mix well.
- Slowly mix in dry ingredients. The flour, baking soda, cinnamon, and Pacific Flake Sea Salt.
- At this time I find it easier to mix all the ingredients with a spatula.
- If you want to add chocolate chips or walnuts now is the time.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes.
- Line the muffin pan with paper liners.
- Fill each muffin all the way to the top of the liner. Sprinkle sugar over the top to form a nice crunchy top.
- Bake for 7 minutes at 425 degrees.
- Then turn the oven down to 375 degrees. Bake for 12 to 15 minutes. When a toothpick comes clean, your muffins are done.
"Pacific Flake Your Local Sea Salt Harvestry."
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