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!
- 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.
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.