It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pear Pound Cake
- add review
- #103230
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound pears
1/2 cup vanilla sugar
2 tablespoons pear brandy or eau-de-vie
7 tablespoons butter, softened, plus extra for the pan
2 large eggs, room temperature
3/4 cup plain cake flour
directions
Preheat oven to 325 degrees F. Generously butter an 8-inch springform pan and sprinkle the bottom with 1 tablespoon of the vanilla sugar.
Peel the pears, cut in half and remove the cores. Cut each half into 8 slices. Arrange the pears in a circle, slightly overlapping them. Sprinkle the pears with 1 tablespoon of the brandy.
Cream the butter and remaining 7 tablespoons of sugar with an electric mixer. Add the eggs, one at a time, beating well after each addition. Add the flour and mix just until combined.
With a spoon, mix in the remaining 1 tablespoon of brandy. Drop the batter by spoonfuls on top of the pears, smoothing it out after each addition.
Bake until the cake is firm; about 45 minutes. Allow to cool 10 minutes.
To serve, run a knife around the outside of the cake and release the spring. Cover the cake with a plate and invert. Serve warm.
added by
TopChefTod
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments