Camera reminds me, the last whole week was spent on exploring the possibility of a website to showcase my photography. I am not sure, being the procrastinator I am have been sitting on the idea for a couple of months now. My better half and some of my friends are pushing me in that direction. I have been doing some food photography assignments here and there and I usually send people to my flickr/pintrest account and blog to see my work….! Maybe it is time to build something more professional looking than the blog. I will still keep the blog, can’t live without it. Any input, suggestion, recommendation, will be awesome ! I am excited, as I have some decent images to showcase, but wish someone would do the work for me ;)
Returning back to the recipe, this recipe is a keeper, it’s not overtly sweet so you can serve some warm spicy maple syrup with it, along with some whipped cream. For me it was good as is, it was so moist, I did not want to add any garnish to it. I just loved the cake and will definitely be baking it very often. I really wish I could have you taste this… I guess you will have to just gawk at it till you bake one yourself !!
3 eggs room temperature
1/2 cup butter softened (1 stick)
1 1/2 cup white sugar
1 cup butter milk
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground nutmeg
1/5 tsp salt
2 firm pears
Preheat oven to 350 F (175 C)
Cream the butter and sugar, add the eggs and whip till it is soft and creamy. Add the vanilla extract.
Mix all the dry ingredients.
Add 1/3 of the dry ingredients into the butter and sugar, and fold it gently. Now, add 1/2 cup butter milk and half of the dry ingredients and whip, add the rest of the butter milk and the dry ingredients and mix gently till all of the mixture is a creamy dough.
Line a rectangle cake pan with parchment paper, grease the top and bottom so the cake slides out of the pan. Cut the bottom of the pear, so they stand firmly, keep them equidistant from each other in the cake pan and pour the cake mix on it. If you do not like the top of the pear showing after the cake is baked, cut off the top.
Bake for 45-55 min, till you insert a toothpick and it comes out clean. Slice with care, so you get a nice slice of pear with the cake. Enjoy warm.