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Author Notes: A perfect combination of flavors, a soft, delicate crumb and an easy hostess gift should the need arise. The recipe makes two medium loaves so you get to keep one and frankly, I can't think of a better way to use up slightly overripe pears. —foodfanatic
- 2 eggs
- 1 cup maple syrup, grade B if possible
- 2 cups cake Flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 cup vegetable or canola oil
- 1/3 cup milk
- 1 tablespoon vanilla extract
- zest of one orange
- 3 pears, peeled, cored and quartered ( I used Bartlett because that's what I had on hand )
- 1/2 cup flaked almonds
- 1 cup creme fraiche (to serve)
- Preheat the oven to 350F. Line one large or 2 medium loaf pans with parchment paper leaving a long overhang on each side.
- Beat the eggs and syrup in a mixer until slightly thickened, about 3 minutes. Whisk together the flour, baking powder, cinnamon and salt 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 loaf pans. Push slices of pear into the batter in a row down the center.
- Scatter over the flaked almonds and bake until the cake is a deep golden brown and pulling away from the sides of the pan, about 50 -55 minutes. Allow to cool completely and serve with a dollop of creme fraiche