Dutchman Pear Cake
I have been cooking this recipe for almost 25 years and wouldn't have a fall without it. The recipe is easy and absolutely delicious!
I have been cooking this recipe for almost 25 years and wouldn't have a fall without it. The recipe is easy and absolutely delicious!
- Carbohydrate 75.099248777706 g
- Cholesterol 41.237 mg
- Fat 9.610166 g
- Fiber 1.52090664348602 g
- Protein 2.50798155555451 g
- Saturated Fat 5.84736733333333 g
- Serving Size 1 1 Serving (125g)
- Sodium 363.696166666619 mg
- Sugar 73.57834213422 g
- Trans Fat 0.708811733333333 g
- Calories 387 calories
Step-by-step
- Preheat oven to 350?.
- In large bowl, combine flour and brown sugar.
- Cut in butter to make a crumbly mixture.
- Press 2 1/2 cups of the flour mixture in the bottom of ungreased 13x9x2 inch baking pan.
- Set aside.
- To remaining flour mixture add baking soda, cinnamon, and salt.
- Mix well.
- Stir in cream (use milk instead), egg, and brandy.
- Mix until blended.
- Fold in pears.
- Pour over crust in baking pan.
- Sprinkle nuts evenly over top of batter, if desired.
- Bake for 40 to 45 minutes or until toothpick inserted in cake comes out clean.
- Cool on rack for 30 to 40 minutes.
- To serve, cut warm cake into small squares.
Swapping heavy cream for whole milk alters the fat content significantly, resulting in a less tender crumb unless the butter quantity is adjusted upward. Achieving the correct textural contrast in this cake relies entirely on how the base is handled. Two distinct textures must emerge: a compact, cookie-like pressed bottom layer and a tender, fruit-suspended upper batter. Moisture management dictates success or failure here. Pears release significant water during baking, which interacts directly with the flour and brown sugar matrix.
- Press exactly 2.5 cups of the initial flour-and-butter mixture firmly into the 13x9x2 inch baking pan to form a solid structural base that will not dissolve under the wet fruit layer.
- Chop peeled pears uniformly so they distribute moisture evenly without pooling pockets of liquid that prevent the surrounding batter from setting.
- Whisk baking soda, cinnamon, and salt thoroughly into the reserved dry ingredients to distribute the leavening agent evenly and prevent bitter pockets of soda.
- Bake the assembled cake in a preheated 350-degree oven for 40 to 45 minutes, monitoring for a clean insertion on a wooden toothpick.
- Cool the baked cake on a wire rack for 30 to 40 minutes before slicing to allow the starches to set fully and prevent crumbling.
Proper cooling solidifies the heavy cream and butter fats, yielding clean, square portions. Store leftovers covered at room temperature for up to three days to maintain the moisture balance between the crust and the fruit.
