POST-WEEKEND PEAR & COFFEE CAKE

POST-WEEKEND PEAR & COFFEE CAKE

POST-WEEKEND PEAR & COFFEE CAKE

POST-WEEKEND PEAR & COFFEE CAKE

POST-WEEKEND PEAR & COFFEE CAKE

We buy a lot of fruit when it’s in season and there alwaysseems to be a few pears left in the bowl that are past their peak.They’re the perfect ingredient to sweeten and moisten a cake.To offset the sweetness, I add bacon fat collected from weekend fry-ups,instead of butter. Although cake is typically served as dessert, I thinkthe bacon qualifies it as a breakfast item with a nice cup of coffee.
Prep Time 40 mins
Cook Time 1 hr 40 mins
Course cake recipes
Servings 12

Equipment

  • 1 IKEA 365+Cake server
  • 1 KEJSERLIG Mug
  • 1 SMAKGLAD Cutlery

Ingredients
  

SCRAPS

  • Bacon fat
  • Bruised pear

TOPPING

  • 1 cup (118 g) walnuts, toasted
  • ½ cup (105 g) brown sugar
  • 2 tbsp (16 g) all-purpose flour
  • 1 tbsp (3 g) ground cinnamon
  • 3 tbsp (3 g) fresh thyme, leaves picked
  • 2 tbsp (30 ml) bacon fat

PEAR FILLING

  • 3 cups (360 g) bruised pears, peeled and chopped into ¾x¾-iinch (2×2 cm) cubes
  • 1 tbsp (13 g) white sugar
  • 1 tbsp (12 g) ground cinnamon
  • 2 tbsp tbsp (30 ml) lemon juice (reserve lemonto juice and zest for use in the cake)

CAKE

  • ¾ cup (175 ml) sour cream
  • ¼ cup (60 ml) + 3 tbsp (45 ml) milk
  • 3 cups (395 g) all-purpose flour
  • 1 tbsp (5 g) baking powder
  • 1 tbsp (5 g) baking soda
  • 1 tbsp (6 g) salt
  • 2 cup (250 ml) bacon fat
  • 1 cup (210 g) white sugar
  • ¾ cup (160 g) brown sugar
  • 2 eggs, beaten
  • 1 zest of a lemon
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) vanilla extract
  • 3 cups (750 ml) pear filling (recipe above)
  • ¾ cup (190 ml) topping(recipe on previous page)
  • ½ cup (66 g) icing sugar

Instructions
 

  • Blend the toasted walnuts, brown sugar,all-purpose flour, ground cinnamon, andfresh thyme in a food processor until thewalnuts are finely chopped.
  • Add the bacon fat and pulse to blend.Transfer to a bowl, cover and chill.
  • Mix pears, white sugar, ground cinnamon,and lemon juice in a bowl. Set aside.
  • Preheat the oven to 350°F (175°C).Butter a 10-inch (25cm) springformcake pan.
  • In a small bowl, whisk the sour cream and¼ cup (60 ml) milk together.
  • In a medium bowl, sift the all-purpose flour,baking powder, baking soda, and salt.
  • In a large bowl, beat the bacon fat,white sugar, and brown sugar togetheruntil creamy.
  • Add eggs to the sugar mixture one at atime, beating well after each addition.
  • Mix in the lemon zest, lemon juice,and vanilla extract.
  • Beat the dry ingredients into the sugarmixture, alternately with the sour creammixture in 3 separate additions, mixing justuntil smooth.
  • Spread half of the batter in the preparedspringform cake pan.
  • Spoon the pear filling on top of the batter.
  • Spread the remaining batter over thepear filling.
  • Sprinkle with the topping.
  • Bake the cake until a cake tester probeinserted into the centre comes out clean,about 1 hour and 40 minutes.
  • In a small bowl, mix the icing sugarand 3 tbsp (45 ml) milk. Drizzle overcompletely cooled cake.
Keyword POST-WEEKEND PEAR & COFFEE CAKE
Tried this recipe?Let us know how it was!

 


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