This chewy and moist molasses spice cake waits all year long to ring in the Fall. Fresh pears in every bite along with cinnamon, ginger, nutmeg and cardamom linger on your taste buds. The thinly sliced pears slightly caramelize in a bit of brown sugar on the bottom of the pan and turn just chewy and sweet enough to have you wanting one more bite. Enjoy with a cup of hot, spiced tea.
“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” ― Sarah Addison Allen,
This week at Sunday Supper we are all sharing our favorite recipes to welcome Fall. Fall has always been my favorite season of the year which may seem strange seeing as that I live in the Sonoran desert and we don't really have your typical Autumn elements that make most people Fall in love with the season. Nonetheless, I look forward to the crispniss and cooler weather after a very long and dry summer here in the desert.
Almost as much as I look forward to the refreshing Fall weather I eagerly await the flavors and smells that come with the seasons change. Pumpkin of course, but also cinnamon and chai, crisp apples and pears and piping hot bowls of soup.
“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.” ― Henry David Thoreau
TIME 60 MINUTES SERVES 6-8 SLICES
You Will Need
2 medium size green pears
2 cups unbleached, whole wheat flour (or 1:1 cups oat and wheat flour)
1/2 cup dark brown sugar, packed + 1 tablespoon
1/4 cup milled flax seed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup almond milk (or regular milk)
1/3 cup black strap molasses
2 tablespoons coconut oil plus a bit more for brushing the pan
1 whole egg (free range, Organic of course :)
1 egg white
Putting it All Together
Pre heat oven to 350F. Brush a tiny bit of coconut oil on bottom and sides of silicone loaf pan and sprinkle with a bit of brown sugar.
In a large bowl, mix together all dry ingredients. In a small bowl, whisk together wet ingredients. Mix the wet ingredients into the dry. Chop one of the pears into small pieces and fold into the batter. Slice the other pear lengthwise into thin pieces.
Place the sliced pears on the bottom of the prepared cake pan. Fold the batter over the top of the pears. Bake at 350F for 35-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
Let cool on a baking rack for 15-20 minutes. Using a butter knife carefully cut around the edges of the cake to loosen from the pan. Carefully turn the cake upside down to remove it from the pan.
Enjoy with a cup of coffee, tea or milk!
What are your favorite Fall flavors that you look forward to all year long?
If you're in need of some inspiration in the kitchen, we've got you covered! The Sunday Supper team has compiled a wonderful list of all of the very best of Fall for your table.
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week's recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Apple Cider Glazed Salmon by Seduction in the Kitchen
- Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica’s Table
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Chocolate and Pear Scones by From Gate to Plate
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Gluten Free Pumpkin Muffins by Gluten Free Crumbley
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
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