Prep Time:
Yield:Description
A moist fall inspired cake with pear butter and plenty of cinnamon. Perfect for breakfast or brunch, this is best served slightly warm.
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each, cloves and ground ginger
- 1/2 cup (1 stick) butter, softened
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 1/2 cups pear butter (or applesauce)
- 3 tablespoons turbinado sugar
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F degrees.
- In a medium bowl, sift together both flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; set aside.
- In a large bowl, beat butter and brown sugar together until light and fluffy. Add eggs one at a time and mix well to incorporate each one.
- Add vanilla and apple sauce and beat on low just to combine.
- Stir in dry ingredients and mix with a wooden spoon just until flour mixture is incorporated. Don’t over mix.
- Pour batter into a prepared (butter & floured or baking spray) 9×9 inch baking dish. In a small bowl, combine turbinado sugar and cinnamon. Sprinkle evenly over the top of the cake batter. Bake cake in preheated oven for 35-40 minutes until center is set cake is lightly browned on top.
- Remove from oven and let cool completely before cutting and serving.