it was just wonderful. I was sure I would find it here and your post came up on a search. I really wish I had been assigned dessert for Thanksgiving!http://eat.at/swap/forum/index.php?action=display&forumid=6&msgid=89
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Traca, a friend served us Dorie Greenspan's Marie-Helene's Apple Cake last night
- Thread starter joe
- Start date
I don't see why not. But does that mean I couldn't have whipped cream too?
My friend who made it said she was worried there wasn't enough batter for the amount of apples, but it was perfect. Almost like a clafouis, but better. It's not so different from an apple pancake or Dutch baby either, both of which are considered breakfast food.
My friend who made it said she was worried there wasn't enough batter for the amount of apples, but it was perfect. Almost like a clafouis, but better. It's not so different from an apple pancake or Dutch baby either, both of which are considered breakfast food.
And then there's Judy in Mass's Pear Cake
in which I sub dark rum (Planter), pecans instead of walnuts and have increased the nutmeg.
Pear & Pecan Cake
2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (sub dark rum)
2 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped
Preheat oven to 350°F .
Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.
Stir in pears and nuts. Pour batter into prepared pan.
Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.
I bake it in a bundt pan for 57 minutes, much better.
I keep it wrapped tightly in the frig for 1 or 2 weeks minimum before eating (sometimes I can’t wait).
It freezes very well, cut into thirds or so.
in which I sub dark rum (Planter), pecans instead of walnuts and have increased the nutmeg.
Pear & Pecan Cake
2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (sub dark rum)
2 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped
Preheat oven to 350°F .
Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.
Stir in pears and nuts. Pour batter into prepared pan.
Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.
I bake it in a bundt pan for 57 minutes, much better.
I keep it wrapped tightly in the frig for 1 or 2 weeks minimum before eating (sometimes I can’t wait).
It freezes very well, cut into thirds or so.