• Maple bran pear cake with banana frosting

    If you seek an idea for easy, quick and tasty cake for autumnal tea time this one is just perfect. It is very moist cake with nice texture (thanks to bran addition) with sweet pear pieces. I decided for banana frosting after discovered that banana and pear share the same fruit ester called isoamyl acetale and because of that they have similar taste drop. And I can say this is really good combination. Enjoy!

     

    rectangular pan 13 x 9 inch

     

    Ingredients:

    • ¾ cup butter
    • 2 large pears, peeled, cored and chopped finely
    • 1 cup brown sugar
    • ½ cup maple syrup
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 ½ cups flour
    • ½ cup wheat bran
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon baking soda

     Banana frosting:

    • 150 g cream cheese, softened
    • 1/3 cup butter, softened
    • 7 tablespoons icing sugar
    • 2 tablespoons powdered freeze-dried bananas
    • 1 tablespoon milk

     Decoration:

    • autumn leaves sprinkles

     

     

     

    Preheat oven to 350°F. Line baking pan with paper parchment.

    In a small sauce pan melt 1 tablespoon butter. Add chopped pears and cook on the medium heat about 12-15 minutes until tender. Remove from the saucepan and set aside. In the same sauce pan melt the remaining butter. Pour to the large bowl and add sugar and maple syrup. Stir until sugar has dissolved. Add eggs and vanilla extract, stir together. Stir in flour, bran, baking powder, salt and soda. Stir in pears. Spread batter In the prepared pan. Bake for 30 minutes until light brown and puffed. Cool on a wire rack.

    Make frosting: beat cream cheese and butter until fluffy. Add icing sugar, banana powder and milk. Beat until incorporated.

    Spread frosting over the cooled cake. Sprinkle with sprinkles.


     

     

     

    Category: Fruit cakes.

    Tags:banana, bran, maple syrup, pear.

  • Rhubarb, pear and pomegranate custard cake

    This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

     

    12 x 4 inch loaf pan

     

     Ingredients:

    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


     

    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.