City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Spiced Pear Cobbler Cake
Nov/Dec 2009

This cake is equally delicious made with apples or stone fruits such as peaches and plums. Don’t bother peeling your pears before dicing them; most of the fibre and nutrients can be found in their skins, and cooking softens them.

1/2 c. butter, at room temperature

1-1/2 c. sugar

4 large eggs

1 t. vanilla

2 c. all-purpose flour

2 t. baking powder

1/4 t. salt

2 t. cinnamon

1/2 t. ground ginger

3 ripe but firm pears, diced

1/4 c. sugar

Preheat the oven to 350°F. In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Add the flour, baking powder, salt, cinnamon and ginger and stir the batter by hand or beat on low speed until the ingredients are just combined – the batter will be thick. Spread it into a 9”x13” pan that has been sprayed with nonstick spray and scatter the pears over top. Sprinkle them with sugar and bake the cake for 45 to 50 minutes, until it is golden and the cakey bits are springy to the touch. Serves 12 to 20.