Tuesday, March 2, 2010
Lemon Pear Cake
I'm still going a little crazy baking, using up the lemons I bought.
I made this cake yesterday as a quick alternative to scones. As I've said many times here, I make biscuits a lot, and the scone recipe is pretty much a fancy biscuit recipe, so it's not hard. It's just messy.
For a quicker path to a coffee accompaniment, I followed the lemon scone recipe below, except instead of butter, I used a quarter cup olive oil and one egg. I mixed this in with the yogurt/milk mixture, before adding it to the dry ingredients. I also chopped up some pear to add to the dough. It looked like it could use a little more liquid, so I added the juice of half a lemon. I lowered the oven temperature to 375° for no real reason!
I melted a couple tablespoons of butter in the pan in the preheating oven, a la upside down cake. I did not add brown sugar to the butter, but you could. I assembled what few pear slices I had left in the bottom of the pan. Then I spread the dough on top of that. I baked it until it looked golden and it passed the toothpick test. Yum.