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8 people
This moist spice cake is a white gingerbread, made with sugar and maple syrup rather than molasses. The pear compliments the sweet nutty flavor of Einkorn, is easy to make and dresses up nicely for a special holiday meal.
Ingredients
- 3 large pears peeled, cored and chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon ginger freshly grated
- 2 1/2 cups Bluebird Einkorn Flour
- 3/4 cup sugar
- 1 1/4 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 cup cold butter cut into about 10 pieces
- 2 eggs
- 1/3 cup buttermilk or yogurt
- 1/2 cup maple syrup
- powdered sugar, toasted nuts, whipped cream or creme fraiche for optional toppings
Methods
For the Pears
- In a small saucepan, combine pears, brown sugar, vanilla, and lemon juice.
- Cook over medium heat for 15 minutes, stirring occasionally.
- Mash and let cool for 15 minutes.
- Add grated ginger and stir to combine.
Cake batter
- Preheat oven to 350 degrees. Oil a bundt cake pan, 9×13 Pyrex, or 9″ round or springform pan.
- In a large bowl, combine the Bluebird Einkorn Flour, sugar, cinnamon and baking soda and stir to combine.
- Cut in the butter with a pastry cutter or your fingers.
- In a separate bowl, beat the eggs.
- Add the buttermilk or yogurt, maple syrup, and cooked pears and mix well.
- Add the wet ingredients to the flour mixture and stir just to combine.
- Pour batter into the oiled pan.
- Bake at 350 degrees for 50 minutes, or until a tester inserted into the middle of the cake comes out clean.
- If using a bundt or springform pan, cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- If baked in a pyrex or other pan, place pan on a rack to cool completely.
- If desired, pour a bit of powdered sugar into a fine mesh sieve, hold over the cake and tap the sieve to dust the top with as much powdered sugar as you like.
- Serve as is, or with toasted nuts and freshly whipped cream or crème fraiche.
