Buttermilk Pear Cake (delicious breakfast cake!)
Enjoy this not-too-sweet Buttermilk Pear Cake, a pear cake recipe made with buttermilk and chunks of pears. Serve with cream and berries!
Ingredients
- 2 c ripe Bartlett pears, peeled and cubed 3/4’’ (2 small pears)
- ¼ c brown sugar
- 1 c flour
- 1 tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- 1 pinch nutmeg
- 2 eggs, separated
- ⅓ c white sugar
- ½ c unsalted butter, plus 2 tsp to grease pan
- ½ c buttermilk, room temperature
- 1 tsp vanilla extract
- Unsweetened whipped cream and raspberries to serve
Instructions
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch circular baking dish, square or round, and set aside.
- Combine the brown sugar and pears in a bowl. Toss with your hands and set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- Using an electric mixer, beat the egg whites until medium-stiff peaks form. Set aside.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg yolks, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about 1/3 cup at a time, mixing just until a smooth batter forms. Add the egg whites in two batches, folding in gently so as not to deflate the air bubbles.
- Pour the batter into the prepared pan, and smooth the top using a spatula. Spread the pears over the top evenly—do not overload the center of the cake with too much moisture.
- Place in the oven for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Serve with a lightly sweetened whipped cream and tart berries!
Notes
Reposted from January 2021.
Nutrition Facts
Calories: 356kcal, Carbohydrates: 45g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 409mg, Potassium: 137mg, Fiber: 2g, Sugar: 26g, Vitamin A: 599IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 1mg