Friday, October 10, 2014

Detour ahead~ Fall Pear (or Apple) Cake from the Recipe Box (recipe, too!)

Week 6 ~ Fall Pear (or Apple) Cake

Why did I take a detour this week?  Because Fall is in the air, and I've attended 2 bonfire parties,  and the pears & apples are in season (or coming in season),  and I just HAD to make an old favorite this week!  =)

~We like to put our extra pears in the freezer pre-measured, and ready to go.
 ~If you make cupcakes, check them in 12-15 min.
~The original cake recipe came from a C&H sugar package, but the following is the way I make it:

                     Fall Pear (or Apple) Cake
3 eggs
3/4 Cup Oil (rice bran or olive)
1 tea. Vanilla

2-1/4 Cup flour (wheat, white or white spelt)
Or:  ((((Gluten-Free: 3/4 cup Brown Rice flour, 3/4 cup White Rice flour (the sticky kind- you can get it at the Asian markets) & 3/4 cup Sorghum flour (Bob's Red Mill) and 1/2 tea. Xanthan Gum (you could use unflavored gelatin- look up how much to substitute))))

1 Cup Sucanat (or brown sugar, or white with a bit of black strap molasses)
1 tea. Baking powder
1/2 tea. Baking soda
1 tea. Salt
1-1/2 tea. Cinnamon
1-1/4 tea. Nutmeg

3 Cups (18 oz) Grated Pears or Apples
1/2 to 1-1/2 Cup chopped/ground nuts

Heat oven to 350.
Stir together flour, sweetener, powder, soda, salt, cinnamon & nutmeg- set aside.
With and electric mixer beat eggs, oil, and vanilla.
Gradually beat the dry ingredients into egg mixture until blended.
Stir in pears and nuts.

Spoon batter into a greased Bundt pan.
Bake 45-50 minutes (Gluten-Free cooks a bit faster, so check on it sooner), until skewer inserted in center comes out clean. Cool 15 minutes in pan.

Serve warm or cold. With or without frosting.

Cream Cheese "Frosting"

1- 8oz package of cream cheese (really soft)
1 cup powdered sugar** (sifted)
2 dribbles of vanilla**  Beat (with an electric mixer) the really soft cream cheese,
and add the powdered sugar & vanilla- keep beating till well mixed and gooey/goopy! =)

(This was a nice amount of frosting- 15 cupcakes had a generous amount- if I used less, it would have gone further)
If it is too stiff, add a tiny amount of milk or cream.

** You can use as little as 1/4 c. powdered sugar, and if you do, only use 1 dribble of vanilla.


Anonymous said...

Wow, those look really good!
~Christina H.

Anonymous said...

These cupcakes look so yummy, and pretty.

Anonymous said...

Man, that looks good!
-Larry N.