The most frequent question I receive is, “How did you learn to do that?” The short answer is that I don’t necessarily need to know how to do something before I attempt it………really. The long answer is that I was fortunate to have a mom that really supported, (almost), every crazy idea I ever had.
My mom spent countless time and money hunting craft supplies that I wanted/needed. When my projects flopped, she let me know. When I was successful, she let me know. And then we moved on to the next project! People often assume that she taught me how to knit, sew, garden, cook, ect. She didn’t, but she provided me with all the resources and help I ever needed, and I am forever grateful.
Her birthday was last Friday, so I made her a cake. She’s not a fan of ‘sweet’, and I remembered a fantastic fresh pear cake she’d make when we had a bumper crop of pears in the yard.
My version, is a very basic cake, loaded with pears and cinnamon.
She loved it, and so did I!
Fresh Pear Cake
5 under-ripe pears, peeled and chopped
3C all-purpose flour
1t baking powder
1.5 C sugar
1/3 C brown sugar
1C vegetable oil
1/4C orange juice
Powdered sugar for dusting
Preheat oven 350. Grease and flour a 10in tube pan, large bundt pan, or 10in spring-form pan.
- Combine pears, cinnamon and 3/4C of sugar in a bowl and set aside.
- Sift flour, salt and baking powder together to combine.
- In a large bowl, beat the eggs and remaining sugars together until fluffy.
- To the egg mixture, alternately add the oil and then the flour mixture, beating to combine.
- Next blend in the Orange Juice and the Vanilla, the batter will be very thick!
Pour about a third of the batter into the prepared pan, top it with a third of the pears. Add another layer of batter, then pears. Then the remaining batter, and remaining pears on top. Next pour the syrup created by the pears/cinnamon/sugar over the cake.
Bake for 1 hour and 25-35 min. Sprinkle with powdered sugar. The cake will be crusty on top and very moist on the bottom! Enjoy!!