#43 Pecan Pear Cake, p. 29

“The cake can also be made with sweet or tart apples and with or without the glaze. You won’t be disappointed with any version.” (p. 29)

RECIPE LINK

Let’s start at the very beginning.

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Oh. Let’s begin again.

But wait !!! Oops. I almost forgot. Here’s the first step to take before working in the kitchen.

Snow-white-DOC
Hit it, Doc!

Now. Chop chop.

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You may notice a can of “Baker’s Joy” resting inside the cake pan. Flour and oil ready to spray on the pan. Now there’s a reason to sing. “Doe, a deer…..”

This cake requires no big equipment to make. No mixer or blender or food processor. Just a whisk, a spoon, and some fancy handiwork.

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Put it all together and pour it in the pan.

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Lookin’ yummy. Chunks of pear and pecans everywhere.

BAKER’S JOY: A few notes on this production. The Baker’s Joy is so nice. Easy to use. The release at the end was perfect. That said, I actually enjoy the pre-industrial technique of adding the flour to the pan myself and bumping the pan all round. It feels like a little work of art each time.

DETOUR: I added more pecans than called for in the recipe. Why? I had a cup full of finely crushed, roasted pecans left over from an earlier recipe. I added that to the 1 cup of coarsely chopped pecans in the recipe. I think the results were lovely. I LOVE pecans and I LOVE the way the cake came out so nutty inside and out. Yes, “out”. The surface of the cake took on a real crunch that I find lovely. I hope those who eat this treat find it likewise so.

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See what I mean?

The finale with the glaze.

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And a couple of slices for the taste test.

DESTINATION?

High School teachers with hall and dining hall duty this week. See Mrs. Beck for details. ALSO and ALWAYS – Blog followers are automatically included in this gift. Just knock on Mrs. Beck’s door – and be nice.

HAVE A SWEET DAY!

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