Baking And Sharing

I have a lot of fresh pear from a friend, and last week I did some baking.  I found this recipe in the Internet about pear cake.  I decided to change some of the ingredients to make a new recipe,  so I am responsible for the outcome of this recipe.  It worked very well, the pear cake was baked beautifuly.  It's a healthy cake, suitable to be eaten daily, enjoyed after or during sports. Sweet healthy cake;  I call it 'a pick you up' cake.

We are members of the Table Tennis Club at our town, and last month was our three years annivarsery.  I brought my pear cake to share, to celebrate. It was a form of an offering to the people in the club, who have been so kind, friendly and helpful to us. The cake was enjoyable and everyone liked it.

Often friends come over for a visit and sharing their baking to us, I receive them gratefully.  Sharing home cooking is the best gift that anyone can receive. On that note I want to say thanks to Roland and Joan for the gift of home baked bread.  I's beautiful and healty bread with eighteen ingredients or more.
I sliced the bread and buttered to serve and also I made open toasted sandwiches.  So delish!

Roland's Bread - Open Toasted Sandwich With Chicken Filling

Slices   Of    The   Pear   Cake

The Recipe

Pear Cake

Cake

Ingredients:

½ cup brown sugar and ½ cup white sugar; mix together

½ cup oil and 2 eggs-lightly beaten

½ teaspoon salt

½ teaspoon full baking soda

1 teaspoon full cinnamons powder

2 cups of plain flour

1 tablespoon full of almond meal

1 tablespoon of sour cream

2 chopped large fresh raw pears (half ripe)

Topping

2 tablespoons full of slivered almonds

Caramel:

¼ cup brown sugar

1tablespoon cream

50 g unsalted butter

To cook the topping:

-place the ingredients on a pan, cook and bring to a slow boil for 2 minutes.

Method

Mix the entire cake ingredient together except the pears.

Mix and stir with wooden spoon by hands

When the mixture is looking smooth add in the chopped pears

The mixture is rather sticky and not runny.

Place on a lined and buttered baking shallow of square baking tray 25x25

Spread and level/smooth the top; bake at 175 degree C for 30 minutes until cooked

Pour and spread the caramel topping, over the hot cake; scattered the almonds

Put it back into the oven and bake for a few minutes (3-4)

Let stand 10 minutes before transferring to a rack.  Lift off the tin carefully.

When it is cool, cut into small squares, makes about 20

To serve

Serve with tea or coffee.

Note:  the cake is slightly dense but moist; keep well for three days in a container.

Enjoy baking

susy