Are you sick of Pumpkin Spice everything? I kind of am too. Don’t get me wrong, I love the whole idea of pumpkin spice and indeed I do practically love all things pumpkin flavored but sometimes certain flavors and foods get way to overexposed online. I’ve actually avoided making anything with pumpkin of late because I keep thinking “God, everyone is doing pumpkin”.
This recipe was one of those happy little accidents, I was looking to make a quick treat for the family but wanted to introduce a flavor other than apple or pumpkin. I remembered that I had a few pears in the crisper and immediately put my brain to work. My first thought was to do a quick bread, you know something along the lines of a banana bread but then I thought what about a small snack cake. Something that could be whipped up in matter of minutes, baked in a small 8×8 square pan and served in bite sized squares with a cup of tea or hot cider. So I looked at my fool-proof quick bread recipe, make a few ingredient and measurement changes here and there and Viola. Perfection! Not too sweet, moist and delicious. The first cake didn’t last 4 hours in my house.
The recipe is extremely interchangeable you can swap out all-purpose flour for the spelt, use honey instead of maple syrup, regular cane sugar instead of dark brown sugar, coconut oil instead of grapeseed oil. Whatever you chose, it should come out pretty perfect every time.
Spiced Pear Snack Cake
Serves 6 to 8
- 1 cup spelt flour
- 1/2 cup dark brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Chef Belinda’s Moroccan coffee/baking spice (or substitute with 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg)
- 2 eggs, lightly beaten
- 1/2 cup maple syrup
- 1/2 cup grapeseed oil (safflower oil works well too)
- 2 large pears, chopped (any variety will do)
- Preheat oven to 350 degrees, using a little oil or butter lightly grease an 8×8 square baking dish and set aside.
- Using a large mixing bowl whisk together all of the dry ingredients until combined.
- In another smaller bowl, combine the eggs, maple syrup and oil. Pour the egg mixture into the bowl with the try ingredients and stir.
- Fold chopped pears into the batter and pour the batter in the baking dish.
- Bake for 25-30 minutes or until a knife or toothpick comes out clean when inserted into the center of the cake.
- Serve warm or at room temperature with your favorite warm Fall beverage.