Baked Pear Batter Cake
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 315 |
| pro | 8 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 53 g |
| fibre | 3 g |
| chol | 139 mg |
| sodium | 96 mg |
| potassium | 288 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 9 |
| vit A | 11 |
| vit C | 8 |
| folate | 24 |
The custard puffs up around the pears as this cosy dessert bakes. A hint of maple syrup makes it special.
Ingredients
- 4 firm ripe bartlett pears
- 2 tbsp lemon juice
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 cups 2% reduced fat milk
- 4 eggs
- 3 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp salted butter, diced
- 1 tbs icing sugar
Preparation
Peel and core pears; cut into wedges. In bowl, toss pears with lemon juice. Arrange in greased 11- x 7-inch (2 L) glass baking dish; set aside.
In large bowl, whisk flour with sugar. Whisk together milk, eggs, maple syrup and vanilla; whisk into flour mixture. Pour over pears; dot with butter.
Bake in 375°F (190°C) oven until pears are tender and custard is puffed, set and golden, about 45 minutes.
Sprinkle with icing sugar; broil until bubbly and glazed, about 1 minute. Let cool on rack for 15 minutes before serving.
In large bowl, whisk flour with sugar. Whisk together milk, eggs, maple syrup and vanilla; whisk into flour mixture. Pour over pears; dot with butter.
Bake in 375°F (190°C) oven until pears are tender and custard is puffed, set and golden, about 45 minutes.
Sprinkle with icing sugar; broil until bubbly and glazed, about 1 minute. Let cool on rack for 15 minutes before serving.
Source : Canadian Living Magazine: November 2009
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