A favorite little invention from November 2008…
Recalling the recent Ginger Pear Pie, I’m noticing an obvious commonality: I really like pears. I suppose it makes sense; my mother says I always have, ever since I sampled the pear baby food.
Pears’N’Berry Streusel Cake
- 1 1/2 cups sifted all-purpose flour (sift before measuring)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 beaten egg
- 3/4 cup granulated sugar
- 1/3 cup melted butter = 5 1/3 tbsp
- 1/2 cup milk (you may use low-fat vanilla soymilk also – but not plain – for a healthier option)
- 1 teaspoon vanilla extract
-1 fresh pear (doesn’t have to be ripe), red pear or green bartlett cored and sliced thinly along the main axis of the pear. (think apple slice)
-8 fresh strawberries, sliced against the axis of the strawberry and then quartered
(you may substitute frozen mixed berries, with juice)
1. slice the fruit
2. boil 2 cups of water in a saucepan
3. add the fresh fruits
4. add 1/4 cup brown sugar
5. add 2 1/2 tbsp ground cinnamon
6. continue to boil for at least 10 minutes. It is best to boil the fruit for 10 minutes and then simmer on low-medium for 20 more minutes, stirring frequently and monitoring so that sugar does not burn.
7. drain fruit and save the juice-sauce for moistening the cake after it is done baking
- 1/2 cup brown sugar
- 1/4 cup sifted all-purpose flour (sift before measuring)
- 1/4 cup butter = 2 tbsp room temperature
- 1 teaspoon cinnamon
1. combine all ingredients and mix well. The size of the butter once it is broken up determines the kind of streusel you will have – gooey cinnamon or crisper.
1. hand-grate 3 tablespoons of unsweetened milk and unsweetened dark baker’s chocolate.
1. Combine dry cake ingredients with a fork in a large mixing bowl until evenly mixed.
2. Combine wet cake ingredients in a separate mix-safe bowl using a mixer on low setting. If the butter is sufficiently melted, it will be easier to mix. If not melted well, you may combine the wet into a well made in the dry ingredients and then mix using an electric mixer until batter is homogenized and combined evenly.
3. prepare the baking pan (springform pans work great!) by spraying base and sides with canola baking spray and evenly coating base with a light layer of flour
4. spread batter evenly – cake does rise about 40% more than the initial height of the batter.
5. top with drained candied pears and berries
6. add streusel topping evenly on top (add prior to baking for a creamier cinnamon topping, add 5 minutes before end time for a crisper streusel)
7. Bake using convection heat at 375F for 30 minutes.
8. Let cool for 25-40 minutes.
9. add juice from the cooked fruit on top to taste
10. sprinkle freshly grated chocolate evenly on top.
11. serve with love and a smile 🙂