BUTTER PEAR CAKE
This is a great cake to make in the fall. It is light, springy, and crisp with a hint of spice, just like a cool autumnal evening. There is a lot of mixing after each added ingredient, so it is perfect to make together with your child. My 11 year old son Kaci operates the hand mixer while I measure and add the ingredients. A perfect Saturday afternoon cake!
Provided by Audrey Thompson @audreydavida
Categories Cakes
Number Of Ingredients 22
Steps:
- Coat a 9 x 13 inch baking dish with cooking spray. In a small bowl, toss the pears with the cardamom, and set aside.
- With your mixer fitted with the paddle attachment, combine the mlk, yeast, sugar, salt, egg and flour. mix on medium until a smooth dough has formed. Add 2 tablespoons of butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 minutes.
- Scrape the dough into the prepared baking dish. With greased hands, spread evenly in baking dish. Cover with plastic wrap, set in a warm location, and let rise for approximately 45 minutes, until doubled.
- Heat the oven to 350 degrees F. Sprinkle the pears over the top of the dough.
- To make the topping, with your mixer, cream together the butter, cream cheese, sugar and salt. Add the eggs one at a time, beating well. Add vanilla and corn syrup. Then add the flour. Dollop this mixture over the pear covered dough.
- Bake for 40-45 minutes, or ntil he center is slightly set bt stll jiggl. Let cool on cooling rack. Sprinle with powdered sugar and toasted almonds prior to serving.
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