The flavors for this month’s Dessert Challenge hosted by Sheryl at Lady Behind the Curtain are maple and pear. These both make you think of the crisp,cool days of fall.
I chose to do a version of what we used to call pudding cake, which is a batter with a liquid mixture poured over it that then bakes into a yummy sauce below the cake. When served, the sauce can be spooned over the cake.
The cake batter is very thick and full of pears. I used diced Asian pears because that is what I had on hand, and I like their firmness. Any other ripe, fresh pear can be used. Out of season canned pears can be used. I added chopped walnuts for some crunch and maple flavoring to the sauce mixture to make a maple/brown sugar sauce.
Hubby gave this dessert a 10.
Maple Pear Walnut Pudding Cake
Cake Batter
1 c. flour
2/3 c. sugar
1 1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/2 c. milk
2 c. diced fresh pears or 1 (16 oz.) can pears, well drained and chopped.
1/3 c. chopped walnuts
Sauce
3/4 c. boiling water
1/4 c. butter
1/2 t. maple flavoring
3/4 c. brown sugar
In a medium mixing bowl combine flour, sugar, baking powder, cinnamon and salt. Mix well. Stir in milk. Batter will be stiff. Add pears and walnuts and mix well. Spoon into well-greased 8-inch baking pan. In a 2-cup glass measuring cup combine water and butter. Microwave on high 4 to 5 minutes or until water is boiling and butter is melted. Carefully remove from microwave and add maple flavoring. Carefully stir in brown sugar until well combined. Pour over batter. Bake at 375 degrees for 45 minutes. Serve slightly warm or at room temperature. Makes 8 servings.
Next month's flavors are eggnog and cranberries. If you would like to join in the fun, Sheryl has all the information here.
Linking to these great parties:
Full Plate Thursday
Tasty Thursday
Catch a Glimpse Party
Showcase Your Talent Thursday
Show Off Your Stuff Thursday
Check out the links below to see what other bloggers have made with pears and maple.
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