Fresh Pear Cake
|Flour||2 1⁄4 Cup (36 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Bartlett pears||4 Medium (Ripe And Firm Bartlett Pears)|
|Instant coffee||1 Teaspoon|
|Hot water||3⁄4 Cup (12 tbs)|
Sift together the flour, baking soda and salt.
Core pears, but do not peal; chop fairly fine, there should be three cups.
In a medium bowl cream the butter and sugar; beat in the eggs until blended.
Stir in the flour mixture, in several additions, alternately with the coffee just until smooth; fold in the pears.
Turn into a buttered 13"x9"x2" baking pan; sprinkle batter with Streusel Topping.
Bake in a preheated 350c oven for 45-50 minutes or until cake test done.
Place on a wire rack to cool.
When still slightly warm, cut into squares and remove with a wide spatula; serve at once topped with whipped cream.