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This recipe comes to you again from the talented Moira Sanders, with a little PFC touch! It is now officially fall and with that brings an assortment of new fruits to harvest.  One of the many fruits we here are PFC are excited for are the Bartlett Pears.  Who wouldn’t enjoy a slice of a moist and delicious pear cake, complete with a pear icing! If pear isn’t your thing try the recipe with our PFC Damson Plum Paste for a unique twist!

 

Cake

1 ½ cups flour

¾ tsp baking powder

1 ½ tsp baking soda

¼ tsp salt

¾ tsp nutmeg

¾ tsp cinnamon

6 tbsp unsalted butter, soft

¾ cups sugar, white

1 tsp vanilla extract

1 egg

1 ½ cups sour cream

1 cup Barlett pears, grated

 

Pear Icing

¼  cup unsalted butter, soft

1 tsp vanilla extract (or pear extract)

1 ½  cups powdered sugar, sifted

1 jar PFC Bartlett Pear Paste

 

  • Preheat oven to 350 F.  Butter and line a 9-inch spring form pan with parchment paper. Combine flour, baking powder, baking soda, nutmeg, and cinnamon.
  • In bowl of mixer with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs and vanilla. Reduce speed to low and add flour, alternating with the sour cream in three additions. Stir in grated pear.
  • Scrape batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool completely.  Meanwhile, make the icing.
  • In bowl of mixer with paddle attachment, cream butter and vanilla.  Add icing sugar, ½ cup at a time, scraping sides as you go until fluffy.  Add the pear paste and mix well.
  • Once the cake is cool, spread the icing evenly on the tops and sides.
  • Serve at room temperature.
  • Serves 8-10.
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