Pear Cake with Walnut Streusel
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 370 |
| pro | 5 g |
| total fat | 16 g |
| sat. fat | 8 g |
| carb | 53 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 219 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 15 |
| vit A | 12 |
| vit C | 3 |
| folate | 31 |
This homey cake is great as a casual dessert, coffee cake or after-school treat.
Ingredients
- 2 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1/4 tsp ground cardamom or cinnamon
- 1/4 tsp salt
- 3 eggs
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 1/4 cup pear nectar
- Pear Filling:
- 3 ripe pears, (about 1-1/4 lb/625 g)
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- Walnut Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 Pinch salt
- 1/4 cup butter, cubed
- 1/2 cup coarsely chopped walnuts
Preparation
Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.
In separate bowl, whisk together flour, baking powder, cardamom and salt. In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.
Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.
Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel. Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.
In separate bowl, whisk together flour, baking powder, cardamom and salt. In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.
Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.
Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel. Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.
Source : Canadian Living Magazine: September 2008
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