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Makes
5 six inch cakes or 2 large cakes
Author Notes
A coffee cake that is unbelievably moist, fluffy, and fall-esque, is awaiting. The hint of rum via the method of soaking pears in it makes this reminiscent of cool afternoons and high noon tea with neighbors. —Ellie Betzen
Ingredients
- Rum drenched pears
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2
pears, sliced fairly thin
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1 1/2 cups
rum
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1
cinnamon stick (optional)
- Yogurt cake
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2 cups
sifted all purpose flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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3/4 teaspoon
salt
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8 tablespoons
room temp unsalted butter
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1 cup
granulated sugar
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2
large eggs
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3/4 cup
plain greek yogurt
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1 teaspoon
vanilla extract
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4 teaspoons
from the pear drenching rum
Directions
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Soak the pears about 1.5-2 hours ahead of time. Place pear slices in a bowl, pour the rum, place a cinnamon stick, seal, and soak for 1.5-2 hours. Aim for 3 hours if you like it really bold.
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reheat oven to 375F (191 celsius). For the cake, sift enough flour to make 2 cups. If you need to, sift it first into a large bowl to ensure you get 2 cups worth. Then gingerly transfer exactly 2 cups (since you might need more or less flour) to a mixing bowl. Add baking powder, baking soda, salt, and stir gently a few times. In a separate bowl, add cubed room temp butter, sugar, eggs, greek yogurt, vanilla, rum, and whisk until well incorporated. Pour the wet ingredients into the dry mixture and gently fold with a rubber spatula to incorporate. Don't mix too much or it will result in a dense cake.
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Place the soaked pear slices through the bottom of your cake pans. Pour cake batter until it's about three-fourths of the way up to the top. Bake for approximately 25 minutes or a little longer until it's golden on top and the middle isn't jiggly. Let it cool and sprinkle with confectioner sugar or serve with mascarpone cheese, so good!
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