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Pear Breakfast Cake

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Submitted by rebs

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
LARGE LARGE PEARS
ripe, but firm
1 1
X X BLACK PEPPER
freshly ground *
2 2
LARGE LARGE EGGS
¾ 177
CUP ML SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
158
CUP ML RICE
brown flour
79
CUP ML CORNSTARCH
½ 2.5
TEASPOON ML BAKING POWDER
1 15
TABLESPOON ML VEGETABLE OIL
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 395 13% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 38mg 2%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 4%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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