About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Read more...



Leah's Pantry Pick


Leah's Kosher Pantry
View what is in the pantry

Kitchen Gadgets
Essentials
Small Appliances



Share with a friend   |   Print Version   |   Save Recipe  |    
 
Bookmark and Share
Northwest Pear Cake

In a cookbook around here somewhere is a recipe for an Italian Pear Cake. I adapted it to create the Northwest Pear Cake by substituting dried cranberries for currants and almonds for pine nuts. The result is something far more understandable for us polar fleeced sukkah dwellers. It is a lovely, dense, pear laden treat. Perfect with tea, there is a tidbit of pear in every bite.

Ripe pears are a must. I buy them as ripe as possible and groom them to perfection. Too green and they sit in a brown paper bag for a few days. I usually use Bartlett pears and watch the pale yellow color develop. Blushes of red create the perfect still life. I'm very protective of my fruit and handle them gently.

This cake is simple to make and can be made in many forms; tube pans, bundt pans, cake pans and loaves. I'm going to cut the recipe down to make about 6 pounds of batter, enough for a 10' tube pan, or 2 x 7" tube pans. It will make 3 x 8" loaves. So, if you want to make less, cut the recipe in half. Or, make the entire batch and freeze some for another day.



Kosher Status: Parve
Number of servings: 16 - 20
Main Ingredient(s): Pears
Preparation Time: 00:30
Cooking Time: 00:30
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1/2 pound margarine (or butter if dairy)
  • 1 3/4 cups sugar
  • 5 eggs
  • 1/2 cup soy milk (or milk if dairy)
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 pounds ripe pears, peel and diced
  • 3/4 cup dried cranberries, moistened
  • 3/4 cup whole almonds

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons soy milk (or milk if dairy)
  • 3 tablespoons sliced almonds, toasted

 

 



Steps:

In the bowl of mixer, cream the margarine and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time and beat until incorporated after each addition.

Add the soy milk, vanilla and almond extracts. Blend until combined.

Combine the dry ingredients and whisk. Add to the mixing bowl and blend on low to combine.

Prep the pears by peeling and dicing. Sprinkle a little lemon juice on them to prevent browning. Add the pears, cranberries and almonds to the mixture. Mix just until blended.

Spray the cake pans avoiding spraying the sides. Fill the cake pans.

Bake at 325' until golden brown. The cake should spring back when gently pressed. Cool for at least 1/2 hour before removing from the pan.

Make the glaze by adding soy milk to powdered sugar to create a consistency that can be drizzled. Sprinkle with toasted and cooled sliced almonds.



Rate this Recipe:




Comments:


Add a comment:


Please login to comment. Not a member? Click here...


Recently viewed recipes:


Northwest Pear Cake

Community Members
Locations of visitors to this page


View Leah's Videos By:

Login Here
» Register Here
Join Our Mailing List


Chef Of The Week

astrid noubissi
Congratulations to our chef of the week.
Keep In Touch

Polls
What food would you like to see Leah video next?
Chicken Soup, Kreplach, and Matzoh Balls
Stuffed Cabbage
Hamentachen
Rugelach
Other ~ "CONTACT LEAH" for suggestion
 

Please login or register to vote.

My Favorite Links
CRC Liquor List

Va'ad of Greater Seattle

Orthodox Union





© 2010 Leah Cooks Kosher of Seattle, LLC, All Rights Reserved.
Home   |   Recipes   |   FAQs   |   Glossary   |   Cookbooks & Resources   |   Terms and conditions   |   Privacy Policy