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March 02, 2021
1 hour 25 minutes
Entertaining with Beth
A delicious fall cake recipe perfect for a fall brunch or breakfast. Light and moist and flavored with the perfect amount of spice and tender baked pears.
1/2 cup (120 ml) of melted butter
1/4 cup (60 ml) vegetable oil
3/4 cup (135 g) brown sugar
1/3 cup (80 ml) of water
1 1/2 (7.5 ml) tsp vanilla extract
1 3/4 (210 g) cup flour
1 tsp (5 ml) baking soda
3/4 tsp (3.75 ml) salt
1 tsp (5 ml) cinnamon
1/4 tsp (1.25 ml) ground ginger
1/4 tsp (1.25 ml) nutmeg
1/8 tsp (large pinch) ground cloves
2 ripe pears, any variety
1 Tbsp (5 g) old fashioned oats
dust with powdered sugar
Preheat over to 350 F (175C) and spray a 9 x 5 (23 cm x 13 cm) loaf pan with baking spray. Set aside.
In a large mixing bowl combine the butter, oil, brown sugar, eggs, water and vanilla. Whisk until smooth.
In a medium sized mixing bowl combine the flour, baking soda, salt and spices. Whisk until combined.
Add the dry ingredients to the wet ingredients, whisking in thirds until combined.
Transfer batter to the loaf pan. Top with the sliced pears standing upright in alternating pattern. Sprinkle with oats.
Bake for 40-45 minutes until golden brown and risen and a toothpick comes out clean.
Allow to cool and remove cake from the tin and slice!
This cake is also great served as a dessert with vanilla ice cream and caramel sauce drizzled on top!
Or make some homemade whipped cream and add a dash of brandy to it (recipe below)
For Homemade Whipped Cream:
2 cups of heavy cream
1 Tbsp powdered sugar
1 tsp vanilla extract
1-2 Tbsp of Brandy
Place all ingredients in a bowl and whip on high until soft peaks form. Keep refrigerated until ready to serve.
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