Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pear Pound Cake
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- #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.
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