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Spiced Pear Cake

Buttery Pear Mini-Cakes

Ingredients
  

  • medium pear - 1
  • coconut oil spray or any other oil to grease a muffin pan
  • light brown sugar - 4 teaspoons
  • butter - 1 stick or 4 oz
  • sugar - 1/2 cup
  • salt - 1/4 teaspoon
  • eggs - 2
  • all-purpose flour - 1/2 cup
  • baking powder - 1 teaspoon
  • ground nutmeg - 1/4 teaspoon
  • ground cardamom - 1/4 teaspoon
  • ground cinnamon - 1/2 teaspoon
  • milk - 1/4 cup
  • vanilla extract 1/2 teaspoon
  • whipped cream - for serving

Instructions
 

  • Preheat oven to 350 F.
  • Cut the peak into 1/3 inch thick round slices. You'll need only 4 of them.
  • Spray the jumbo muffin pan with the coconut spray or grease well with oil.
  • Sprinkle 1 teaspoon of light brown sugar over muffin forms, a total of 4. Place 1 pear slices into each of 4 sugar sprinkled forms.
  • Transfer the pan to the oven and for 10 minutes.
  • Meanwhile, cream together the butter, sugar, and salt, until light and fluffy. Then beat in the eggs, one at a time, mix until combined.
  • In a separate bowl sift together the flour, baking powder, and ground spices.
  • Combine the butter mixture with the flour, mix well.
  • Pour in the milk and vanilla extract, stir well.
  • Remove the pears from the oven and let cool.
  • Spoon the even amount of batter over the roasted pears.
  • Bake for 20-25 minutes until a skewer inserted comes out clean.
  • Remove the mini-cakes from the oven and let cool for 4-5 minutes. Then invert onto a tray. Set aside to cool for 5 minutes.
  • Serve warm, topped with whipped cream.