Bartlett Pudding Cake Recipe
Ingredients
1 cup all purpose flour
1 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 cup firmly packed brown sugar
1 teaspoon grated orange rind
1/3 cup butter or margarine
3/4 teaspoon baking soda
1 egg
1/3 cup buttermilk
2 cups thinly sliced fresh pears
Directions
1. Sift flour, salt and pumpkin pie spice into a large bowl; stir in sugar and orange rind. Cut in butter or margarine with pastry blender to make a crumbly mixture; measure 3/4 cup of the mixture and reserve.
2. Beat baking soda and egg together in a 1-cup measure with a fork; stir in buttermilk until blended; pour over mixture in bowl; stir until well blended with a wooden spoon; pour into a greased 8x8x2-inch baking pan.
3. Arrange pear slices in a single layer over batter; sprinkle with crumbs.
4. Bake in moderate oven (350°) 35 minutes or until crumbs are golden and cake begins to leave sides of pan. Cool in pan on wire rack.
2. Beat baking soda and egg together in a 1-cup measure with a fork; stir in buttermilk until blended; pour over mixture in bowl; stir until well blended with a wooden spoon; pour into a greased 8x8x2-inch baking pan.
3. Arrange pear slices in a single layer over batter; sprinkle with crumbs.
4. Bake in moderate oven (350°) 35 minutes or until crumbs are golden and cake begins to leave sides of pan. Cool in pan on wire rack.
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