Monday, January 4, 2010
Last year on New Year's Day I came across a recipe titled "New Year's Pear Cake" in this book and I could see a tradition about to be born. This New Year's Day? That's right, pear cake! I bet it's delicious anytime of year, so I thought I'd share:
New Year's Pear Cake
1 LB pears (about 2 cups diced)
3 TB freshly squeezed lemon juice
1.5 cups all purpose flour
1.5 tsp baking powder
1/8 tsp salt
1/2 cup sugar
2 large eggs
6 TB unsalted butter, melted
1-2 TB of milk, as needed
2 TB honey
Preheat the oven to 350. Brush 9" round cake pan (or any other shape of similar size) with melted butter. Line with parchment paper and brush paper with melted butter as well.
Dice the pears into a medium bowl and immediately pour in lemon juice, tossing to coat. Set aside.
In a large bowl, combine the dry ingredients, mixing well. Add the eggs and 6 TB melted butter and beat into a fairly stiff batter. Fold in the diced pears with their lemon juice. If the batter is too thick, add a bit of milk, mixing well.
Turn the batter into the prepared pan, baking for about 35-40 minutes, or until a toothpick stuck in the middle comes out clean. You know the drill.
Remove the pan from the oven and turn the cake out onto a plate. While the cake is still hot, glaze the top with honey. Use a bit of hot water to thin the honey, if necessary.