We live in a very busy world, and as the mother of young adults who live at home, I'm always looking for ways to serve good comfort food that will be ready to eat at the crazy times we manage to have everyone home.
This recipe comes from from my Grandma's recipe book, but I've borrowed some baking ideas from the Slow Cooker Cookbook. This recipe will take 4 hours from start to finish. Give it a try . . . it will be a new family favorite.
7 Tbsp butter (3 Tbsp cut into small squares, 4 Tbsp softened)
1/2 cup brown sugar
3 fresh Bosc pears (cored, peeled and sliced in half)
3/4 cup flour
1/3 cup pecans (toasted and chopped)
1/4 cup cornmeal
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup sugar
2 eggs (at room temp)
2 Tbsp milk (at room temp)
Line a 5 quart slow cooker with foil and spray the foil with non-stick spray. Turn the cooker on low. Sprinkle the cut-up butter and brown sugar over the foil in the cooker. Add the pears cut-side down.
Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. Beat the butter and sugar in a mixing bowl at low speed until blended. Increase the speed to high and beat until light and fluffy. Beat in eggs.
Add the dry ingredients and the milk, mixing until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (don't let them touch the cake). This will keep condensation from dripping onto the cake. Cover and cook on the low setting until the cake is set (about 3 hours). Allow the cake to rest for 20 minutes and then lift from the slow cooker by the foil. Invert onto a serving plate when cool.
Serve with whipped cream, if desired.
No comments:
Post a Comment