The best delicious Pear Breakfast Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pear Breakfast Cake recipe today!
Hello my friends, this Pear Breakfast Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pear Breakfast Cake is amazingly delicious, and addictive, everyone will be asking for more Pear Breakfast Cake.
What Makes This Pear Breakfast Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pear Breakfast Cake.
Ready to make this Pear Breakfast Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 lg Ripe but firm pear, about 9
-ounces
Freshly ground black pepper
-(optional)
2 lg Eggs
3/4 c Sugar
1/2 ts Vanilla
2/3 c Brown rice flour
1/3 c Cornstarch
1/2 ts Baking powder
1 tb Vegetable oil
Powdered sugar
Preheat oven to 350F. Grease a 10 x 8 x 2-inch ceramic baking dish
with butter.
Peel, core and dice the pear. Spread in baking dish and top with a
light grinding of black pepper, if desired.
Beat eggs and sugar until pale in color and very thick. Add vanilla.
Combine rice flour, cornstarch and baking powder. Sift over egg
mixture and fold in. Drizzle oil around edge of bowl and fold in.
Spread batter over diced pear.
Bake for 35 minutes. A pale gold, crackly “sugar bloom” like a very
thin layer of pastry will form on top of the cake. Dust with powdered
sugar before serving from the dish, warm or cold.
Serves 8.
PER SERVING: 790 calories, 3 g protein, 39 g carbohydrate, 3 g fat
(1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Yields
8 Servings
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