Friday, April 1, 2011

Recipe: Glazed Pear and Yogurt Cake

This recipe is adapted from the one in the season's Rhythm of the Home. I made some changes that I think make for a denser but creamy cake. It is a pretty delicious cake! I'm pretty sure you could use just about any fruit in here. I'm think of trying it with peaches when I can get them and strawberries when the ones in my garden are ready.

You will need:
2 cups flour
1 cup light brown sugar
1 stick of melted butter or margarine, cooled
1/8 tsp. salt
3/4 cup cream
2 eggs
1 tbsp. baking powder
1 tbsp vanilla
3/4 cup of plain yogurt
2 pears
1-2 cups of powdered sugar
2 to 4 tbsp of water

Preheat the oven to 350 degrees. Dice up the pears (skin and all) and set them aside.
Add the milk, sugar, and two eggs to the melted butter, whisk until the sugar dissolves.
Whisk in the flour, baking powder, salt and vanilla. Whisk in the yogurt. Whisk until it is a smooth batter. Fold in the diced pears. Pour the entire mixture into a lightly oiled baking dish (I used a 7 x 11 pan).
Bake for about 45 minutes, or until the top gets golden brown and the cake pulls away from the sides of the pan.
Whisk the powdered sugar and water together, adding water as needed to make a thin consistency.  Pour the glaze over the top while it is still a bit warm and let rest. I used only 1 cup of powdered sugar for my glaze which is less than original recipe called for. I'll leave it up to you but I found it was plenty.

1 comment:

  1. I made this cake last week and we loved it! I used whole wheat pastry flour, 1/2 cup honey and home canned pears as the substitutes. I also used only 3/4 cup powered sugar and about 1/4 cup, maybe more, of the pear juice for the glaze. I want to try your subs as well!