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."
SEP 22, 2021