For cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full. Bake for 30 minutes. Top each with walnut or pecan half if desired.
- Pear Walnut Cake
- 2 fresh Bartlett USA Pears, cored
- 1 cup packed brown sugar
- ½ cup shortening
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup milk
- ½ cup chopped walnuts (pecans may be substituted)
- Broiled Maple Topping
- 1/4 cup butter or margarine
- ½ cup packed brown sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 cup flaked coconut
- ½ cup chopped nuts
For cake: Finely chop pears to equal 1 ½ cups. Cream sugar and shortening until light and fluffy. Add egg and vanilla; beat until mixture is well blended. Combine flour, cinnamon, nutmeg, salt, and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased 12 x 8 x 2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefully) or until bubbly.
For topping: Melt butter in small saucepan. Remove from heat. Stir in brown sugar, milk, maple syrup, flaked coconut, and chopped nuts. (yield: Makes about 1 ½ cups)
- Serving Size: 1 Slice (118g)
- Calories: 430
- Carbohydrates: 55g
- Protein: 5g
Just 1 egg!
Am about to make this cake when I noticed the ingredient listed 1 egg,but the instructions said “add eggs” So which is it?One or two…”?
2 cups!
How much flour?