Saturday, September 24, 2011
Recipe Update: Cinnamon-Pear Cake
recipe several times because we love it so much. It’s terrific for dessert with ice cream and caramel sauce or for breakfast as we enjoyed it today. For a twist, I used Asian pears instead of apples. I bought these at a farm stand in Cleveland, Alabama. The owner told me that these pears have a smoother texture than regular ones and a nice crispness. After using them in this cake, I’m sold on their virtues! (Substitute an equal amount of peeled Asian pears for the apples.) Enjoy!