Last night I tried to think of something that would taste cosy on a chilly night.
Only one third of the pear cake is shown because my girlfriends and I already ate the other two-thirds.
This pear cake has the spongey dense texture of a carrot cake.
Spiced Layered Pear Cake
1/2 c pecans finely chopped in food processor (becomes crumbly pecan flour)
2-3 large Bosc pears thinly sliced
2 c all purpose flour
3/4 c of unsalted butter (1 and 1/2 sticks) melted
1 c white sugar
1/4 c dark brown sugar
2 t cinnamon
2 t baking soda
1 t salt
1 1/2 t vanilla
Preheat oven to 350 F
Thinly slice the pears, paint them with a little butter and lightly coat in dark brown sugar and finely cut pecan flour. Combine flour, salt, baking soda and white sugar in a large mixing bowl. Lighty beat the eggs and combine them to the melted butter in a separate bowl, and add the vanilla. Make a well in the combined dry ingredient bowl and add liquid mixture in, stirring until completely combined.
In a loaf pan, cover bottom with pear slices then add one thin layer of cake batter, repeat layers until the top and end on a pear layer.
Bake for 1 hour. At around 45 minutes, check the middle by using a fork to see if it comes out clean.