Pear breakfast cake
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Pear breakfast cake
  Breakfast    Cakes    Pears  
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11470. Report a problem with this recipe.
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      Title: Pear breakfast cake
 Categories: Cakes, Ceideburg 2, Breakfast
      Yield: 8 Servings
 
      1 lg Ripe but firm pear, about 9
           -ounces
           Freshly ground black pepper
           -(optional)
      2 lg Eggs
    3/4 c  Sugar
    1/2 ts Vanilla
    2/3 c  Brown rice flour
    1/3 c  Cornstarch
    1/2 ts Baking powder
      1 tb Vegetable oil
           Powdered sugar
 
  Preheat oven to 350F.  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.
  
  Serves 8.
  
  PER SERVING:  790 calories, 3 g protein, 39 g carbohydrate, 3 g fat
  (1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber.
  
  From an article in the San Francisco Chronicle by Jacquline Mallorca,
  5/5/93.
  
  Posted by Stephen Ceideberg; May 6 1993.
 




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Recipe ID 11470 (Apr 03, 2005)

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