Ingredients:
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170 g |
Butter |
275 g |
Granulated Sugar |
3 large |
Eggs |
1 tsp |
Vanilla Extract |
3/4 tsp |
Almond Extract |
188 g |
Authentic Foods Steve's GF Cake Cake Flour Blend |
3/4 tsp |
Salt |
1/4 tsp |
Baking Soda |
150 g |
Sour Cream |
200 g |
Pears, peeled and diced 1/2 inch |
1 whole |
Pear, Peeled and sliced 1/4 inch |
1/4 -1/3 cup |
Honey |
Directions:
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Preheat oven to 350F still/ 325F convection.
Cut pears accordingly and reserve. As well-known Los Angeles baker and cookbook author, Nicole Rucker always says if they don’t have a lot of flavor, season them like you would a salad – only use a little salt, sugar and some acid like lemon juice – let the diced pear, marinate while you prepare the rest. Pears are Spray and line a 9” round cake pan with parchment and spray. Pour honey in the bottom of the pan then arrange the sliced pear in a single layer over the honey and set aside.
Cream butter and sugar till light and fluffy. Combine the remaining dry ingredients and blend. Add eggs one at a time blending well after each followed by the vanilla and almond extract. Fold in half the dries and blend gently until incorporated followed by sour cream then remaining dries. Scrape down the side of the bowl and make sure everything is evenly distributed. Gently fold in pears. Scoop batter over the honey and pears and smooth evenly. Bake for approximately 45 minutes. Once out of the oven let the cake cool approximately 10 minutes then turn out cake. Cool completely before serving.
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