I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.
Ingredients
- ½ tablespoons unsalted butter: 3 piece (cut into pieces)
- dark brown sugar: 0.25 cup
- pears - peeled, cored, and: 3 piece (sliced)
- ½ cups graham flour: 1 piece
- all-purpose flour: 1 cup
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- ground ginger: 1 tsp
- kosher salt: 1 tsp
- ground cinnamon: 0.5 tsp
- unsalted butter, at room temperature: 0.5 cup
- packed dark brown sugar: 0.5 cup
- grapeseed oil: 0.25 cup
- honey: 2 Tbsp
- eggs: 3 piece
- vanilla extract: 1 tsp
- whole milk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
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Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
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Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
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Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
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Pour batter carefully over the pears. Smooth the top.
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Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.
