Friday, September 21, 2012

Pear Rosemary Coffee Cafe

What do you do when someone gives you 10 pounds of fresh pears?  Make a lot of pear recipes!  This cake came together really quickly and hit the spot on a Sunday morning.  This is really adaptable and could be modified for any of your favorite flavors, even lavender instead of rosemary would be amazing!


1 teaspoon baking powder
1 pinch of salt
2 tablespoons chopped rosemary
1 cup all purpose flour
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 small pears (your favorite type), cored and thinly sliced

1. Preheat oven to 350 degrees.  Grease a spring form pan and set aside.
2. Mix all dry ingredients in a small mixing bowl.  Set aside.
3. Use a mixer or eggbeater to cream together softened butter and sugar.
4. When light and fluffy (or after 4 minutes) add eggs one at a time and incorporate into the sugar and butter mixture.
5. Add vanilla and let mix for 30 more seconds.
6. Slowly add flour mixture to the "wet" butter mixture.  Add about 1/3 cup of ingredients at a time. It should all be incorporated within 2 minutes.
7. Transfer to a pre-greased cake pan and use a spatula to evenly distribute the batter.
8. Top with pear slices
9. Cook about 45 minutes, until tooth pick comes out clean and the cake is golden brown on top.
10. Let cool 15 minutes before removing from spring form.

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