Spiced Pear Cake with Honeyed Whipped Cream and Walnuts
Courtesy of Chef Jessica Bright
Chef Jessica Bright recently made a birthday cake for her mom that is a little healthier than your typical birthday cake. It sounds amazing! Try this one out and let us know how you liked it.
Spiced Pear Cake with Honeyed Whipped Cream and Walnuts
4 ripe pears 4 cups ginger ale 3 cups white wheat whole wheat flour 1 TBSP baking powder 1 tsp baking soda ½ tsp salt 2 tsp ground ginger 2 tsp ground cardamom 1 cup coconut oil 2 cups packed dark brown sugar ½ cup honey 6 medium eggs at room temperature 1 ¼ cup buttermilk 1 cup chopped walnuts, toasted and allowed to cool Double recipe of Honeyed Whipped Cream
Peel the pears, core, cut into thick slices, place in a small saucepan; cover with the ginger ale, and simmer until the pears are tender. Remove from heat and refrigerate the pears in their liquid until the cake is ready to assemble.
Preheat oven to 350°F, grease and flour three, nine inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, ginger and cardamom. Cream together the coconut oil and brown sugar; add eggs one at a time to the creamed mixture, beating well after each addition. Incorporate half of the flour mixture, then incorporate half of the buttermilk; repeat with the remaining flour mixture and buttermilk, and mix well. Divide the batter evenly between the three prepared pans. Bake at 350°F for 30-35 minutes. Check for doneness before removing from oven. A toothpick should test clean at the center of the cake. Cut around the edge of cake pans and allow to cool for 15 minutes, then invert onto cooling racks and cool to room temperature.
Remove pears from liquid and reserve. Cut into ½ inch pieces. Fold pears into half of prepared whipped cream. Place one of the cooled cake layers on serving plate, cutting top to level if necessary. Brush cake generously with reserved liquid from pears being careful not to saturate the cake. Top with one third of the pear-whipped cream mixture, placing the next cake layer on top and then follow the same process you did for the first layer; repeat again for the third layer. When cake is fully assembled, frost outside edges with plain whipped cream, then press walnuts into the sides. Pipe remaining whipped cream decoratively onto top of cake and chill overnight before serving.
Spiced Pear Cake with Honeyed Whipped Cream and Walnuts
Courtesy of Chef Jessica Bright
Chef Jessica Bright recently made a birthday cake for her mom that is a little healthier than your typical birthday cake. It sounds amazing! Try this one out and let us know how you liked it.
Spiced Pear Cake with Honeyed Whipped Cream and Walnuts
4 ripe pears
4 cups ginger ale
3 cups white wheat whole wheat flour
1 TBSP baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground ginger
2 tsp ground cardamom
1 cup coconut oil
2 cups packed dark brown sugar
½ cup honey
6 medium eggs at room temperature
1 ¼ cup buttermilk
1 cup chopped walnuts, toasted and allowed to cool
Double recipe of Honeyed Whipped Cream
Peel the pears, core, cut into thick slices, place in a small saucepan; cover with the ginger ale, and simmer until the pears are tender. Remove from heat and refrigerate the pears in their liquid until the cake is ready to assemble.
Preheat oven to 350°F, grease and flour three, nine inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, ginger and cardamom. Cream together the coconut oil and brown sugar; add eggs one at a time to the creamed mixture, beating well after each addition. Incorporate half of the flour mixture, then incorporate half of the buttermilk; repeat with the remaining flour mixture and buttermilk, and mix well. Divide the batter evenly between the three prepared pans. Bake at 350°F for 30-35 minutes. Check for doneness before removing from oven. A toothpick should test clean at the center of the cake. Cut around the edge of cake pans and allow to cool for 15 minutes, then invert onto cooling racks and cool to room temperature.
Remove pears from liquid and reserve. Cut into ½ inch pieces. Fold pears into half of prepared whipped cream. Place one of the cooled cake layers on serving plate, cutting top to level if necessary. Brush cake generously with reserved liquid from pears being careful not to saturate the cake. Top with one third of the pear-whipped cream mixture, placing the next cake layer on top and then follow the same process you did for the first layer; repeat again for the third layer. When cake is fully assembled, frost outside edges with plain whipped cream, then press walnuts into the sides. Pipe remaining whipped cream decoratively onto top of cake and chill overnight before serving.
– Recipe and photo courtesy of Chef Jessica Bright
Tags: dessert, sweet