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Friday, December 07, 2012

italian pear cake

My friend Virginia sent this recipe to me several months ago, and I’m just now getting around to making it! It’s a very easy, healthy and delicious dessert! I had some d’Anjou pears that were going from rock-hard to mushy, and this recipe worked great to use them up. Next time I make it, I’m going to try putting a little olive oil or almond oil in the batter, just to make it a little more tender, I think. Or maybe grind up some almonds to add? Anyway, it’s great just as is, and I hope you try it! Thanks, Virginia!!

Italian Pear Cake

2 eggs
1/4 cup milk
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
1 ½ cups flour
2 pounds ripe pears
2 teaspoons butter (optional)

1. Preheat oven to 350F. Butter and flour a 9-inch round cake pan.
2. Whisk together eggs, milk, sugar, extracts and salt. Whisk in flour. The batter will be quite thick.
3. Peel, core, and slice pears. Gently fold sliced pears into batter.
4. Pour pear mixture into the pan and spread out as evenly as you can. Dot with the butter (if using—it will help the top brown) and bake for about 50 minutes or until puffy and lightly golden. 5. Remove from oven and cool for 10 minutes in the pan, then remove to a cooling rack. Serve warm or at room temperature.

 


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