A couple of weeks ago, our thoughtful and generous neighbor from a few houses away gifted us with a large bag of pears. He has two big pear trees on his property that bear beautiful fruit during the fall season. After searching the internet, I thought I would give a pear related recipe a whirl. I’m sure glad I did because the one I chose was so delicious!
I would like to thank Giada De Laurentiis for inspiring me to make this wonderful dessert from her Giadzy website. This gluten-free cake was moist and not too sweet. This would make for the perfect breakfast treat or enjoyed with a nice cup of hot tea in the afternoon.
In regard to the whipped cream, you can use store-bought or make it yourself from scratch. It’s super easy to prepare and in my opinion a lot more delicious. I would like to thank Sally from SallysBakingAddiction for her helpful tips for making homemade whipped cream. If you’d like to make your own, follow the easy directions directly below (quantities in the ingredients list).
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form; this should take about three to four minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on a variety of desserts such as cakes, pies, cupcakes, etc.
Use your finished whipped cream immediately or cover tightly and chill in the refrigerator for up to twenty-four hours. You can also freeze prepared whipped cream. This sometimes causes it to lose its creamy texture, but it works just fine.
Here, is a useful tip: Make sure both the cream and bowl are cold and this will help to ensure your whipped cream whips perfectly. Also, make sure you don’t walk away during the whipping process. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go. If you whip too fast or for too long, you will have made homemade butter!
For the Cake:
Nonstick Cooking Spray
1 Pound Firm Pears (About 2 Pears)
2 Eggs at Room Temperature
1 Cup Sugar
1/2 Cup Reduced Fat Greek Yogurt
1/4 Cup Olive Oil
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Kosher Salt
1 Cup Gluten Free Flour Such as Bob’s Red Mill
1/2 Teaspoon Ground Cinnamon
1 1/2 Teaspoons Baking Powder
3 Tablespoons Caramel Sauce, Plus More for Drizzling
For the Whipped Cream:
1 cup Cold Heavy Cream or Heavy Whipping Cream
2 Tablespoons Confectioners’ Sugar or Granulated Sugar
1/2 Teaspoon Pure Vanilla Extract
Preparing the Pan
Preheat the oven to 375° Fahrenheit. Spray a nine-inch springform pan with nonstick cooking spray. Then, cut a piece of parchment paper to fit the bottom of the pan and place it on the bottom.
Grate the Pears
Using the large holes of a box grater, grate the pears and then set them aside.
Combining the Ingredients
In a medium bowl, combine the eggs and one cup of sugar. Using a handheld mixer, beat on high for about four minutes or until thick, pale, and doubled in size. Next, add the yogurt, olive oil, vanilla, and salt and beat for another minute.
Add the flour, cinnamon, and baking powder, and using a rubber spatula fold in the mixture until a few streaks remain. Add the grated pear and fold until combined.
Baking the Cake
Pour the batter into your prepared pan. Drizzle the top evenly with the caramel. Bake for forty-five minutes or until a toothpick inserted in the center comes out clean. Before serving, cool completely on a wire rack before adding whipped cream and more caramel sauce if so desired.
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