Baked

I'm having the laziest of lazy days. My first full day off in quite some time, so I'm catching up on emails, and doing a little baking. How's your Monday going (or gone!)?

This cake is so good, and perfect for the rainy day we're having here in Vancouver. The combo of the spice cake, pears and walnuts is perfect. I'm thinking of making this for Thanksgiving next week. Hmmm.

Pear Upside Down Spice Cake - serves about 8

For topping (or bottom, depending on how you look at it):

1/4 cup cold unsalted butter, sliced in thin pieces

1 tablespoon brown sugar

1/2 teaspoon cinnamon

2 pears, cored and cut into thin slices

a handful of walnut halves

For spice cake:

2 3/4 cup whole spelt flour (you can use all purpose flour if you like!)

2 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup firmly packed brown sugar

2 large eggs

2/3 cup molasses

1/3 cup whole milk

1/3 cup unsweetened applesauce

To make the topping: Lightly spray a 9" cake pan with cooking spray. Layer bottom of pan with the 1/4 cup cold butter slices, then sprinkle brown sugar and cinnamon over top. Add the layer of pear slices and walnuts. 

To make the spice cake: Preheat oven to 350f. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. In another bowl, beat the 1/2 cup softened butter, brown sugar, eggs, molasses, applesauce, and milk until well blended. Add flour mixture, a little at a time, into liquid mixture until well blended. Pour cake mixture over layered pears and walnuts, spreading out batter evenly. Bake for 20 minutes at 350f, then lower oven to 325f and bake for another 25 minutes, or until a skewer, inserted in centre of cake, comes out clean. Allow to cool for 30 minutes, before turning out onto a cake plate. Enjoy!!

That's it for today! Back soon.

Janis

Baked

How're you all doing? Hope your Monday has been a good one!

I baked some rice pudding for a little brunch this weekend, perfect for the sudden change in weather. I've never been a huge rice pudding fan, so for this recipe I used coconut milk instead of cream (I don't like a real creamy taste), and brown rice, because I seem to still be on this health kick, though I have to say, I think I like brown rice better ;) It turned out well, I'm happy to say.

Baked Rice Pudding with Cherries and Pears - serves about 6

2 cups cooked brown or white rice
1 400mg can coconut milk (I used a light version)
1 vanilla bean, split down centre, and seeds scraped out
1/4 cup sugar
2 eggs
1/2 teaspoon ground cinnamon
1/2 cup dried tart cherries
1 cup chopped pears (any kind will do. I used bosc)
Juice and zest of one lemon
1/2 cup sliced roasted pecans (to top)

Lightly spray a 8 inch square glass baking dish with cooking spray. Preheat oven to 375f.
Chop up pears in small cubes and toss, in a small bowl, with the juice and zest of one lemon. Set aside.

In a large bowl mix together, rice, coconut milk, eggs, sugar, vanilla bean seeds, cinnamon, cherries and pears. Spread mixture evenly in the prepared baking dish. Cover with foil and bake for 30 minutes.

Remove foil, stir and continue baking for about another 20 minutes, uncovered, until the rice is really tender. Allow to cool a little before eating. Top with some chopped pecans. Voila. So good.

Do you like rice pudding? I think it's either a love or hate thing. Let me know if you give it a try!

One more little reminder - if you missed Friday's post, click here to enter the give away. I'll make the draw sometime on Wednesday the 21st. Bonne chance!

Back soon!
Janis