C.W. Worth House Bed and Breakfast

two brown and red pears resting by some cinnamon sticks and cinnamon powder

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Recipe of the Week: Rustic Country Pear Cake

Adapted from Bon Appétit, January 2002

This is a excellent breakfast cake! It has a course hearty texture and is very moist. This makes 9 hearty servings or cut smaller for a buffet.

Recipe: Rustic Country Pear Cake                                                              Serves 9

From the kitchen of: C.W. Worth House Bed and Breakfast

Prep time: 15 min                                                       Cook time: 35-40 min

If you are hosting brunch or looking for a delicious fall cake then it sounds like you need to bake this cake! Our rustic country pear cake is a fan favorite which is why we are kicking off the November recipes with this crowd pleasing treat! bright yellow background, basket filled with fresh yellow and green pears

Ingredients:

  • 2 eggs
  • 1/3 c. vegetable oil (or canola)
  • ¼  c. milk
  • 1 T. grated lemon peel or orange peel
  • 1 c. sugar
  • 1 ½ c. self rising flour, no lumps!
  • 1 t. vanilla (or Almond Extract)
  • ¼ t. salt
  • ¼ t. spices such as ginger, cinnamon (optional)
  • 1 can pear halves (or slices) coarsely chopped
  • 1 T. raw sugar (optional)

Let’s bake a rustic cake!

Preheat oven to 375 degrees. Spray Pam in the cake pan with 1 ½ inch high sides. Line bottom with parchment paper in one direction with some excess over the edges.

In a large bowl, whisk eggs, oil, milk and lemon peel.  Whisk in sugar.  Fold in flour; blend just until batter is smooth.  Fold in chopped pears.blue dish rags on top of a dark wooden surface also showing three brown eggs and mixing bowls with dry and wet contents

Transfer batter to pan. Sprinkle top with coarse sugar, if desired. It adds a little crunch.

Bake until top is lightly browned and tester comes out clean, about 35-40 minutes, depending on your oven.  (Cool in pan on rack 10-15 minutes and then take out of pan so it does not condensate).  Cut into 9 pieces and serve warm. The middle may sink a little!

Notes on oven:  Bake 30 minutes and turn, if too brown, cover with tin foil with the center cut out so the middle rises and cook last 10-15 minutes at 350.  This can be made the day before, take out of pan, store and warm up the next morning.

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