Fresh Pear Cake Recipe
Ingredients
| Flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1/2 Tablespoon | |
| Butter | 3/4 Cup (16 tbs) | |
| 1/2 cups | ||
| Sugar | 1 | |
| Baking soda | 1 Tablespoon | |
| 3 or 4 ripe, but firm, medium size Bartlett pears | ||
| Eggs | 2 Large | |
| 1 t. instant coffee, dissolved in | ||
| Hot water | 3/4 Cup (16 tbs), cooled | |
Directions
Sift together the flour, baking soda and salt.
Core pears, but do not peal; chop fairly fine, there should be three cups.
In a medium bowl cream the butter and sugar; beat in the eggs until blended.
Stir in the flour mixture, in several additions, alternately with the coffee just until smooth; fold in the pears.
Turn into a buttered 13"x9"x2" baking pan; sprinkle batter with Streusel Topping.
Bake in a preheated 350c oven for 45-50 minutes or until cake test done.
Place on a wire rack to cool.
When still slightly warm, cut into squares and remove with a wide spatula; serve at once topped with whipped cream.
Core pears, but do not peal; chop fairly fine, there should be three cups.
In a medium bowl cream the butter and sugar; beat in the eggs until blended.
Stir in the flour mixture, in several additions, alternately with the coffee just until smooth; fold in the pears.
Turn into a buttered 13"x9"x2" baking pan; sprinkle batter with Streusel Topping.
Bake in a preheated 350c oven for 45-50 minutes or until cake test done.
Place on a wire rack to cool.
When still slightly warm, cut into squares and remove with a wide spatula; serve at once topped with whipped cream.
Chef
