Pear Walnut Cake
For cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full. Bake
for 30 minutes. Top each with walnut or pecan half if desired.
Ingredients
Pear Walnut Cake
2 fresh Bartlett USA Pears, cored
1 cup packed brown sugar
½ cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
½ cup milk
½ cup chopped walnuts (pecans may be substituted)
Broiled Maple Topping
1/4 cup butter or margarine
½ cup packed brown sugar
2 tablespoons milk
2 tablespoons maple syrup
1 cup flaked coconut
½ cup chopped nuts
Directions
For cake: Finely chop pears to equal 1 ½ cups. Cream sugar and shortening
until light and fluffy. Add eggs and vanilla; beat until mixture is well
blended. Combine flour, cinnamon, nutmeg, salt, and baking soda; add to
mixture alternately with milk. Stir in chopped pears and nuts. Turn into
greased 12 x 8 x 2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes
or until wooden pick inserted near center comes out clean. Spread Broiled
Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefully) or
until bubbly.
For topping: Melt butter in small saucepan. Remove from heat. Stir in brown
sugar, milk, maple syrup, flaked coconut, and chopped nuts.
Yield: Makes about 1 ½ cups
Prettypinkbutterfly
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