Creative People aren’t usually creative just about one thing. They think in unusual and varied ways about a lot.
Like my niece Rachel, who writes children’s books (such as Sometimes I’m Bombaloo and Justin Case) and young adult fiction (such as Lucky and Brilliant).
She decided she wanted to bake the Plum Torte recipe I posted a few months back. But plums aren’t in season now. So she made the cake with pears, and added a little vanilla to the batter, because pears and vanilla, well, it’s a perfect duo.
So here’s her recipe. We had this as one of the MANY desserts on Saturday night at her mother and father’s (my brother) annual Hanukkah party. It was DE-LISH!
1/2 cup unsalted butter
3/4 cup plus one tablespoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated lemon peel
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 ripe pears, unpeeled, cored, sliced
lemon juice (about one tablespoon)
cinnamon (about 1/4 teaspoon)
Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and 3/4 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and vanilla extract beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the pear slices on top, pressing them slightly into the batter. Sprinkle the cake with the remaining tablespoon sugar. Squeeze some lemon juice over the cake and sprinkle with cinnamon. Bake for 55-60 minutes or until browned, set and crispy. Let cool. Makes 8 servings