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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
Makes 5 six inch cakes or 2 large cakes
Rum drenched pears
- 2 pears, sliced fairly thin
- 1 1/2 cups rum
- 1 cinnamon stick (optional)
- 2 cups sifted all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons room temp unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 4 teaspoons from the pear drenching rum
- 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.
- 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.
- 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!