Yesterday I saw a recipe for a pear cake! I love pears, but only have apples at the moment, that I'd like to use up. I made some additions to the original and it turned out well. Perfect for morning coffee, afternoon tea, or dessert.
The original recipe used a 10" cast iron skillet, but this made way more than that could contain. I used two buttered, 2 quart casseroles.
Combine in a medium bowl, then divide between the baking dishes:
2T melted butter
⅓c brown sugar
1c chopped pecans
3 lg. Envy apples - Cored, scrubbed and sliced
In the empty apple bowl, whisk together:
2 lg. eggs
½c sour cream
1c brown sugar
1T Mexican vanilla
1-2t fresh lemon juice
1t white Balsamic vinegar
In a large bowl, combine:
1⅓c all purpose flour
1½t pumpkin pie spice
½t ground nutmeg
½t ground ginger
1t baking powder
a sprinkle of salt
½t baking soda
Mix the wet and dry ingredients in the big bowl, using a heavy wooden spoon. Pour this over the apples in the prepared pan. Bake for 50 minutes, or until an inserted toothpick comes out clean. Cool at least a half hour before flipping this onto a large round plate.
This would be excellent topped with lightly sweetened, whipped cream, vanilla ice cream, or just as it is. . .Lin
