-
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
Continue After Advertisement
Ingredients
- Rum drenched pears
-
2
pears, sliced fairly thin
-
1 1/2 cups
rum
-
1
cinnamon stick (optional)
- Yogurt cake
-
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
Directions
-
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!
See what other Food52ers are saying.