Cake
· Unsalted butter, for the baking dish
· 1 1/4 cups all-purpose flour
· 2 1/4 teaspoons baking powder
· 1/2 cup sugar
· 1/2 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1 large egg
· 1/2 cup whole milk
· 4 tablespoons unsalted butter, melted
· 2 ripe pears (I like Bartlett), unpeeled, cored and chopped (1 1/2 cups)
Streusel Topping
· 1/2 cup sugar
· 1/4 cup all-purpose flour
· 3 tablespoons cold unsalted butter, cutup
· 1 teaspoon ground cinnamon
Steps
1) Heat the oven to 400 degrees. Butter an 8-inch square baking dish.
2) To make the cake, combine the flour with the baking powder, sugar, salt, and cinnamon in a medium bowl. In a separate bowl, beat the egg and then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients, add the pears, and mix well. Pour this into the buttered baking dish.
3) To make the streusel, mix the sugar, flour, cold utter, and cinnamon in a bowl by pinching them together with your fingers until well combined. Sprinkle over the top of the batter.
4) Bake the cake for 30 to 35 minutes, until it is golden and dry on top. Cool in the pan, and then cut into squares. This cake keeps for up to 4 days, covered at room
temperature.
From: Gale Gand’s Brunch!: 100 Fantastic Recipes for the Weekend’s Best Meal
By: Gale Gand with Christie Matheson
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