This recipe can be made a multitude of ways.  It originates, again, from one of Anne Lindsay’s cookbooks – “The Lighthearted Cookbook”.  I modify it, as always.  I’ve had it with plums, peaches, or apples on top.  This is my first time with pears.  It was pretty good.

There is a glaze that goes with it that I do not use – too sweet.  And I cut the sugar by about one quarter cup.  I also was out of cinnamon, so substituted pumpkin pie spice instead.  I prefer the cinnamon though.  I also subbed butter in for margarine.  And yogurt for milk.

This recipe works better if the eggs are at room temperature.  The whites whip up easier and fluffier.

Pear Streusel Cake

1/4 c. butter
1/2 c. white granulated sugar
2 eggs, separated
1/2 c. yogurt (plain natural) or milk substitute (almond milk would be good)
1 1/2 c. white flour
1 tsp. baking powder
1 14 oz. can pear halves

Topping:
1/2 c. packed brown sugar
1 tbsp. soft butter
1 tsp. cinnamon

Grease the bottom of a 9″ springform pan, or a 9″ square pan.

Cream together butter, sugar, egg yolks and beat till light colored and fluffy.

Mix dry ingredients together (flour and baking powder).  Alternate adding to egg mixture with yogurt.

Beat egg whites till stiff and fold into the batter.  Scoop into pan and even out top.  Drain and slice pears.  Arrange on top.

Make topping and sprinkle over the pears.

Bake at 350 F (180 C) for 35-45 minutes.  Or until top springs back when you touch it.

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