HONEY CAKE WITH CARMALIZED PEARS
INGREDIENTS
- Margarine (Unsalted) (softened) for pan
- 1 3/4 C Flour (All-purpose) (plus more for dusting)
- 3/4 t Baking powder
- 1/2 t Baking soda
- 1 t Salt (coarse)
- 1/2 t Cinnamon (ground)
- 2 Eggs (large)
- 1/2 C Sugar (granulated)
- 1/4 C Sugar (light brown) (packed)
- 1/2 C Honey plus 2 T (best-quality honey)
- 1/2 C Almond milk (not dairy)
- 1/2 C Vegetable oil
- 1/2 t Lemon zest (freshly grated)
- Caramelized Pears
- Non-dairy whipped topping, for serving (optional)
DIRECTIONS
- 1. Pre-heat oven to 325 degrees & add Margarine to a 10-inch springform pan.
- 2. Dust with flour & tap out excess
- 3. Whisk together the flour, baking powder,soda, salt & cinnamon in a bowl & set it aside.
- 4. Mix eggs & sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
- 5. Whisk together honey, almond milk, oil & zest.
- 6. With mixer on low, add hone minture to egg mixture & mix until combined (1 minute).
- 7. Add half the flour mixture & mix until smooth.
- 8. Mix in remaining flour mixture & pour batter into the pan.
- 9. Bake until dark golden brown & have a cake tester intered in the center so it comes
out clean (about 50 minutes). - 10. Let it cool in the pan on a wire rack for 15 minutes.
- 11. Run a thin knife around the edge of the cake & carefully remove the sides of the pan.
- 12. Transfer the cake to a platter & top it with pears.
- 13. If desired, serve with pareve whipped cream or a topping.
Notes
The cake can be made,without the pears,1 day ahead
& stored in plastic wrap at room temperature.
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CARMELIZED PEARS
INGREDIENTS
- 3 T Margarine (unsalted)
- 3 Pears (medium) (Anjou or Bartlett) (quartered & cored)
- 1/4 C Sugar (light-brown) (packed)
- 1 t Pure vanilla extract
- Salt
DIRECTIONS
- 1. In a large skillet, melt butter over medium-high.
- 2. Add pears, one cut side down & cook until browned, then reduce heat to medium & cook
3 minutes. - 3. Turn pears to other cut side & cook 4 minutes.
- 4. Add sugar & 1 T water, swirling pan to combine.
- 5. Turn pears skin side down & cook until sauce is thickened slightly (2 minutes).
- 6. Stir in vanilla & pinch of salt.
NOTES
Anjoy & Bartlett are the best choices
because they're sweet & juicy & hold their shape when cooked.
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