A perfect combination of flavors , a soft crumb and an easy hostess gift should the occasion arise. Makes 2 medium loves , travels well and I can't think of a better way to use up slightly overripe pears which always seem to be left till last in the fruit bowl. —foodfanatic
Maple Syrup, grade B if possible
vegetable or canola oil
zest of one orange
pears, peeled, cored and quartered ( I used Bartlett because that's what I had on hand )
creme fraiche (to serve)
In This Recipe
Preheat oven to 350F and line one large or two medium loaf pans with parchment paper leaving a long overhand on each side.
Beat the eggs and syrup in a mixer until slightly thickened, about 3 minutes. Whisk together the flour , baking powder, salt and cinnamon and add to the egg mixture. Combine the oil, milk and vanilla extract and add to the batter, mixing until well combined.
Stir in the orange zest and pour the batter into the lined loaf pans. Push slices of pear into the batter in a row down the center. Scatter with the flaked almonds and bake until the cake is golden brown and coming away from the sides of the pan. Allow to cool completely and serve sliced with a dollop of creme fraiche.