Friday, February 22, 2013

Pear Breakfast Cake

Pear Breakfast Cake
Am I on a cake-for-breakfast roll or what? And I don’t even eat sweet stuff for breakfast. But we had some sliced pears in the freezer and I found a recipe for Pear Walnut Ginger Bread in the most excellent Fresh Fruit Quick Breads by Joyce Middleton so…

As with the Cinnamon Raisin Coffee Cake, I used the recipe as inspiration only. In fact, I really changed this one! For starters, I didn’t include ginger… or walnuts… It was a big hit, though, so my modifications must have worked.


  • 1½ c flour
  • ½ t baking soda
  • ½ t salt
  • ½ t cinnamon
  • ¼ t allspice
  • ¼ c oil (but you can use applesauce, if you want)
  • 1 egg, slightly beaten
  • ½ t vanilla
  • ¾ c pear juice
  • 1½ c sliced pears



  1. Combine the dry ingredients, preferably with a whisk but a fork will work, too.
  2. Combine the wet ingredients and stir into the dry ingredients just until mixed.
  3. Stir the pears slices into the batter and pour into a greased loaf pan.
  4. Bake 50-60 minutes at 350 degrees F.

Beings I only used half the pears I thawed out, I guess the guys will be getting this again real soon. But I doubt I’ll hear any complaints. And as with most of my cake-a-week efforts thus far, this one rated a 7.5, the difference being that it was a solid 7.5 – no averaging numbers to get the rating this time!

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