Hello all– It’s officially baking season– a little late here, but all the more welcome! The market was loaded with stack of big bright pears this week just when I came across this recipe for a rustic little cake made with olive oil.
So when the Monday friends came in last week it was on the table– with a heaping bowl of whipped cream. The tender pears, sugar walnuts and sturdy little cake just belong together. I think you’d like it too!
OLIVE OIL PEAR & WALNUT CAKE
2 large pears, peeled, seeded and sliced
1/2 cup sugar
1/2 cup olive oil
1 cup unflavored yogurt
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup walnuts, chopped– divided
3 tab. more of sugar
Whisk the eggs and 1/2 cup sugar together for 2 minutes. Then stir in the olive oil and yogurt. Next mix in the flour, baking powder and salt just until it’s all blended. Finally fold in 1/2 cup of the walnuts.
Then scoop the stiff batter into a 10″ round cake pan (I used a tart dish) that has been sprayed with cooking spray. Arrange the pear slices in a circle over the cake batter. Then sprinkle the other 1/2 cup of walnuts on top and dust the the 3 tablespoons of sugar.
Drop it into a 350 degree over for 40 to 45 minutes until the cake is cooked through (test for crumbs with a sharp knife). Lovely served warmish with piles of whipped cream!