After the partridge has vacated the premises… what to do with those pears!

We were gifted a beautiful box of a dozen pears over the holidays, and while we have been slowly working on them, the last four were getting too mushy to eat out-of-hand. So a quick bit of googling found me Galleygirl’s pear tart on Chowhound. Of course, I couldn’t leave well enough alone and had to change it up a bit, not to mention translating it to gluten-free. The resultant cake was truly more than a sum of its parts, and I wanted to record it here for posterity (and for when I next have a surfeit of fruit).


GF Pear Cake

4 very ripe pears, peeled and sliced into eighths
1/2 cup unsalted butter, softened but not melted
3/4 cup white sugar
1 tsp. vanilla
2 eggs
1/2 cup buttermilk
1 cup gluten free flour (I used 1/2 c. Pillsbury gf flour, and 1/2 c. King Arthur coconut flour)
1/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt

2 tablespoons sugar
1/2 tsp. ground cinnamon
1 tsp. grated fresh ginger
1/4 tsp. freshly grated nutmeg

Preheat oven to 350*F. Grease a 9″ or 10″ springform pan with nonstick spray.

Cream together the butter and sugar. Beat in the vanilla, eggs (one at a time), and buttermilk.

Using a wire sieve, sift in the flours, xanthan gum, baking powder, and salt into the butter mixture. Stir until combined but don’t overbeat.

Batter should be thick but not doughy. Scrape into prepared springform pan and spread evenly. Arrange pear slices but don’t stress on making it pretty… the cake will rise up between the fruit slices and wreck your meticulous work. In a small bowl, use your finger to mix the 2 T. sugar, cinnamon, ginger, and nutmeg together, rubbing it between your fingers. Then sprinkle over the whole cake evenly.

Bake for approximately one hour; start checking at 50 minutes. You don’t want the cake to brown and dry out, but you do want to be able to stick in a toothpick and have it come out clean.

This was absolutely PERFECT with a tot of eggnog on the side!


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