Pear Breakfast Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pears
ripe, but firm |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
rice
brown flour |
|
| ⅓ | cup |
cornstarch
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pears
ripe, but firm |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 158 | ml |
rice
brown flour |
|
| 79 | ml |
cornstarch
|
|
| 2.5 | ml |
baking powder
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 10 x 8 x 2-inch ceramic baking dish with butter.
Peel, core and dice the pear.
Spread in baking dish and top with a light grinding of black pepper, if desired.
Beat eggs and sugar until pale in color and very thick.
Add vanilla.
Combine rice flour, cornstarch and baking powder.
Sift over egg mixture and fold in.
Drizzle oil around edge of bowl and fold in.
Spread batter over diced pear.
Bake for 35 minutes.
A pale gold, crackly "sugar bloom" like a very thin layer of pastry will form on top of the cake.
Dust with powdered sugar before serving from the dish, warm or cold.
