My Aunt Mary (who lived on the edge of the New Orleans Jazz Fest site) made and gave my sister (studying at Tulane at the time) a recipe for her delicious Applesauce Cake. Having a bevy of pears and a hankering for some streusel, I pulled this recipe together. I think she would be proud. —testkitchenette
Bosc pears, peeled, cored, and chopped into 1/2 inch pieces
strips orange peel
white whole wheat flour
mesquite powder (or oats)
melted coconut oil or butter
In This Recipe
Preheat oven to 350Fand butter and flour a bundt pan.
Place all ingredients in a saucepan and cook over medium heat until the pears are soft. Cool slightly and then blend in a blender. Reserve 1 c. for the cake and reserve the rest.
Mix the almonds, white whole wheat flour, mesquite powder/oats, cinnamon, and salt together in a small bowl. Add the amaple syrup and the oil/butter and mix until crumbly. Reserve for use later.
1 2/3 white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Combine all in a medium bowl and reserve.
1/4 c. coconut oil/butter, melted
1 c. pearsauce
1/4 c. maple syrup
1/2 c. milk/coconut milk
2 tsp. apple cider vinegar
In a large mixing bowl combine all of the wet ingredients and then quickly mix in the dry ingredients and mix until fully incorporated but DON’T over-mix. Pour half the batter into the prepared bundt pan. Evenly pour the streusel mixture onto the top of the cake batter. Pour the rest of the cake batter on top of the streusel and smooth over to cover streusel. Bake for 25-30 minutes until a toothpick comes out clean.
I served it plain but it would be lovely with some ice cream or freshly whipped cream or creme’ fraiche. On further thought a cream cheese frosting would be great slathered on the top for a little added decadence.