Baked Pear Batter Cake

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Baked Pear Batter Cake

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 315315 cal
pro 8 g8g pro
total fat 9 g9g total fat
sat. fat 4 g4g sat. fat
carb 53 g53g carb
fibre 3 g3g fibre
chol 139 mg139mg chol
sodium 96 mg96mg sodium
potassium 288 mg288mg potassium
% RDI: -
calcium 1010 calcium
iron 99 iron
vit A 1111 vit A
vit C 88 vit C
folate 2424 folate

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 4 firm ripe bartlett pears
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 2/3 cup all-purpose flour 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1-1/2 cups 2% reduced fat milk 1-1/2 cups 2% reduced fat milk
  • 4 eggs 4 eggs
  • 3 tbsp maple syrup 3 tbsp maple syrup
  • 1 tsp vanilla 1 tsp vanilla
  • 2 tbsp salted butter , diced2 tbsp salted butter, diced
  • 1 tbs icing sugar 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.

Source : Canadian Living Magazine: November 2009

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