We have witnessed criminal pear negligence this fall. Over the last few weeks we have had to sit idly by while a home near the front of our neighborhood let their pear tree go unpicked. What a tragedy – once potential deliciousness rotting in the grass. Could it be that these folks just didn’t know about this wonderful recipe? That has to be it. Here’s to all the unloved pears out there…the respect you deserve.
- ½ c butter or non-hydrogenated palm shortening, softened
- ¼ c palm or coconut sugar
- ½ c coconut flour
- 5 eggs
- ¼ c molasses
- 1 t baking soda
- 1 t powdered ginger
- 1 t ground allspice
- ¼ t salt
- 2 ripe pears
- ½ lemon, juiced
- 1 T coconut sugar
- 1 t cinnamon
Preheat your oven to 350ºF.
In a mixer, using the paddle attachment, cream together the butter and sugar.
Add in eggs one at a time, scraping down the bowl between each addition, and then add the molasses.
Add in all dry ingredients/spices.
Cut the pears in half and core out with melon baller. Remove the stems and butts, and cut each half into 4 wedges. In a mixing bowl toss the pears with lemon, sugar and cinnamon.
Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch pan. Pour in the batter and pat down with fingers to fill in all the holes and distribute evenly.
Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.
To serve, wait until the cake has completely cooled. Run a knife all the way around the edge of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently. The cake will now be right side up and ready for eatin’.