Sunday, March 24, 2013

Fragrant Pear Cake

Here is a fragrant and fabulous pear cake to wow family and friends! A good use for those over-ripe pears too soft to eat out of hand; pears lend their moist fragrance and sweetness to this luscious cake. You may use soy, coconut, cashew, almond or rice milk.  The spices make this cake so fragrant and yummy; do add the nutmeg because pears and nutmeg are a match made in heaven!

I don't usually frost any of the cakes; but if you like to, a sprinkle of powdered sugar is nice.  Or make a simple icing by combining a cup of confectioners/powdered sugar with a little vanilla and lemon juice or a little milk and drizzle over the cake.


3 ripe Pears, cored, peeled and chopped
2 cups Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/4 cup Coconut oil, melt and cool
1/2 cup Brown Sugar
2 tsp Cornstarch + 2 Tbsp water
1 cup Milk, any type

1 tsp Cardamom seeds, ground
1 little pinch Saffron, grind with cardamom
1/4 - 1/2 tsp Nutmeg, freshly grated
2 - 3 Ripe Pears
2 Tbsp fresh Lemon juice


Preheat oven to 350 F.

Oil or coat with oil spray a 9" x 13" baking pan. Sprinkle lightly with flour to coat evenly and shake off the excess flour.

Combine the chopped pears with the spices in a bowl. Squeeze the lemon over the mixture and mix well.

Stir together the flour, baking powder, soda, and salt in a mixing bowl.

Beat together the cornstarch, water, sugar and oil together in a large bowl until a little fluffy; whisk in the vanilla.

Stir in about half the flour mixture along with half the milk into the creamed sugar mixture.

Add the rest of the flour mixture with the milk and mix until moistened.

Fold in the pears and spread evenly into the prepared baking pan.

Bake for 40 to 50 minutes or until done.

Serve warm or at room temperature. Enjoy!!

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