This looks like it would be perfect with my morning coffee, you deliver, right? There is something very special about foraged food. blackbery & apple sorbet with a hint of thyme, Easy blackberry and pear jam recipe (small batch, no pectin), Small Batch Blackberry and Apple Jam Recipe, Easy One Pot Italian Rice with Pesto and Tomatoes, Secrets of the Modern Preserver – Small Batch Preserves, Easy Sticky Onion Marmalade (Step by Step). Oh yes, please report back! Thanks for all the wonderful words, Traci. How lucky for you to have access to such delicious foraged foods! The window of pear perfection when the fruit is at its peak of juicy ripeness and fullest flavour is fleeting. Recipe adapted from my Rhubarb-Almond Cake, Coconut Curry Cauliflower Rice Bowls by Kitchen Confidante, Homemade Pumpkin Pasta by Bless this Mess, Melon and Raspberry Soda Float by Letty’s Kitchen, Ratatouille Lasagna by Flavor the Moments, Asian Chicken Lettuce Wraps with Carrots and Radishes by Vintage Mixer, Peach Muffins with Pecan Streusel by Cafe Johnsonia, Pear and Fig Tarts with Goat Cheese and Honey by Food for My Family, Double Chocolate Zucchini Bread by Foodie Crush, posted by floatingkitchen on September 12, 2016 Line the bottom of a 10-inch springform pan with a round of parchment paper. This sounds like a great way to use some up!! Oh, that looks good. Place pears and blackberries in a large bowl. It seems that the pear turns from an unripe solid and sour to a woolly browning mush, flecked with gritty stone cells in a matter of hours. During the Summer months, I pretty much leave my oven dial set squarely in the “OFF” position. Thanks, Denise! Aww…thanks, Sarah! :) Thanks for sharing your delicious recipe with Credit Crunch Munch. But probably better for my waistline in the long run, if I’m being completely honest with myself. Copyright © 2020 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again. Pears are SO underutilized, especially since I don’t even love pumpkin that much (yep, I said it!). Just gorgeous Liz! I hope the cake still tasted good, even if it didn’t come out looking how you expected. Gorgeous cake and I’d love a big slice right now! Pears and blackberries are a great match! Transfer to a greased 13x9-in. I even had big plans for this past weekend: blondies, sticky buns and cookies were all on the menu. This looks delicious, thanks for posting! So easy to make too. I love this time of year – when there’s so much good fruit about. That always makes for a great cake batter! I totally agree…always an over abundance of pumpkin and not nearly enough pear sweets! Arrange the pears, cut side up, on top of the batter, pressing them down slightly into the batter. of sugar and 1/2 tsp. Or if there is some emotional crisis that calls for chocolate therapy, then a pan of fudgy brownies is a fair trade for a little brow sweat. And I love to experiment in the kitchen! Oooh, I love the addition of greek Yogurt! Thanks, Jennifer! If the flavor matches the beautiful photograph & description, we’re in! It’s the best of both seasons! Pears are so underrated, but they’re definitely one of the best parts about fall. Would this change the cooking time? Easy recipes you will make again | Travel | Reviews, Published on August 26, 2013 by Helen 27 Comments Last Updated on October 6, 2020. This cake looks amazing and a great way to showcase the pears. This recipe looks amazing and can’t wait to make it today!! If they are overly ripe, they will release a lot of juice and the cake directly underneath the pears will turn out a bit on the gummy side. I think that any sort of pear will do, as long as they are still fairly solid. I’ve got you, Making a big pot of my Southwest Chicken and Sweet, I make these Maple Cranberry and Dark Chocolate Sc, Hello Thursday! Arrange the pear slices in a circular fan shape on the bottom of the pan, then add a layer of blackberries. This looks delicious! Liz, this cake is just so darn pretty! I have no idea why pears are so underrated, but I guess that means more for us, right? Mix sugar and flour; toss with fruit. This is a bit of fall perfection, right here! I must make this soon!! Good pear cakes are hard to find– love that you incorporated plain yogurt in the batter–what a great recipe! And gorgeous photos to boot! We recommend buying inexpensive digital kitchen scales. Love the combination of blackberries and pears, Liz. Gorgeous photog Liz! The cake is best served the day it’s made, but it can be stored at room temperature in an airtight container for up to 1 day. I hope you try it out! Pear is one of my favourites to bake with and your cake looks divine. With notes of both Summer and Fall flavors. You could serve this cake for brunch. Gently mix in the flour, baking powder and mixed spice, adding milk to loosen the mixture so it can be dolloped from a spoon and easily spread. Which causes pears (and even apples) to get overlooked. In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Pre-heat your oven to 350 degrees. Thanks, Z! If you top the cake with them while still frozen, I’d be worried that they would release a lot of liquid during baking and make the top of the cake mushy. This sounds fantastic!! Pears are not as appreciated and they are so good in baked goods. On this site you will find my fuss-free recipes, travel and reviews. Blackberries and pears are primo together! Required fields are marked *. This looks and sounds wonderful! Made it with blackberries and pears I had frozen from last autumn and turned out very nice.

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