Pear Berry Cake


Hey there– Don’t you love using up leftovers in a way that doesn’t taste like–well– leftovers??  We had some pears and berries languishing in the fridge from the weekend.  Mixed them into a little cake for friends.  I’d say the berries were much improved by a wrapping of sweet tender cake!

PEAR BERRY CAKE
1  1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 tsp. amaretto or almond extract*
3/4 cup canola oil
2 pears, peeled, cored and cut to bits
2 cup mixed berries**
1/3 cup sliced almonds

In a large mixing bowl, stir together the flour, sugar, baking powder and salt.  Then mix in the vanilla, amaretto and oil.  Stir in the pears into the stiff batter and then gently fold in the berries.

Then scoop the batter into a 9″ or 10″ springform pan (or cake pan). Sprinkle the almonds on top and then bake it in a 350 fahrenheit oven for 25 to 30 minutes more until the cake is cooked through and a sharp knife inserted to the cake comes out clean.

*I use amaretto because I can buy a big bottle for $7 at the market (so much less than almond extract.)
**I used leftover strawberries, blueberries and blackberries from a breakfast we had here a few days ago (see the Books & Breakfast post! )

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26 thoughts on “Pear Berry Cake

  1. Hi Rhonda – I know what you mean about making leftovers not seem like leftovers. Fortunately, I come from a long line of cooks whose leftovers are better than some peoples firstovers. This cake looks heavenly, who could resist this fruit combo? -Kat

    • “Leftovers better that some people’s firstovers” Funny!! I get what you mean! Some people just have a knack for putting things together. Happy Memorial Day– are you celebrating at all?? xox

  2. Rhonda, you outdid yourself this time!! Looks like a wonderful and delicious cake for summer. I can’t wait until berry picking season here, strawberries in late June and blueberries in July. I hope your week is going well friend. Blessings to you and your family.

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