(Dry) Ingredients:
- 1.5 large Anjou pear, thinly sliced
- 2 tbsp lemon juice
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp pumpkin pie spice
- pinch of salt
(Wet) Ingredients:
- 1/3 cup light brown sugar
- 1/2 stick butter
- 1 tsp vanilla extract
- 1 egg
- 1/2 anjou pear puree (sliced and blended in a spice blender till smooth)
Light caramel sauce
- 1/2 cup light brown sugar
- 4 tbsp water
- 1 tsp cinnamon powder
Directions:
- Preheat oven to 350 F & lightly butter or spray a pie dish with non-stick cooking spray.
- Arrange pear slices decoratively (or nonchalantly) in a pie dish.
- To make light caramel sauce – heat a non-stick pan on low. Add light brown sugar & water.
- Stir and allow to bubble for a few minutes. If sugar crystals form around the pan, brush some water to loosen.
- Once the color of sauce turns amber/dark and thickens, remove pan from heat and add cinnamon powder.
- Drizzle light caramel sauce over sliced pear.
- Sieve dry ingredients in a bowl.
- In a separate bowl, stir and combine wet ingredients.
- Add wet ingredients into dry ingredients and mix till incorporated. Do not over mix the batter.
- Pour thick cake batter onto sliced pears. Using a spatula, spread cake batter evenly over pears.
- Bake at 350 F for 40 minutes. Once baked, cool for 5 minutes and invert the cake on a cake platter.
- Allow to cool completely and serve with a dollop of fresh whipped cream of in my case, scoops of vanilla ice cream 🙂
Now if you were wondering what happened to the mess in the kitchen, please don’t bother. Just send help 😀
I can’t be the only one with kitchen mishaps, spill your beans. Any recent kitchen mishaps that you endured? Send me some smiles, please 🙂