Caramel Pear Pudding Cake

piątek, 24 stycznia 2014

1 cup flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk or 1/2 cup half-and-half cream
4 medium pears, cut into 1/2 inch pieces (about 2 cups) or 1 (16 ounce) can pears, drained and chopped (fresh pears are better to use!)
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water

1 Set oven to 375 degrees.
2 Lightly spray a 2-quart casserole dish with cooking spray.
3 In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
4 Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
5 Stir in the chopped pears and pecans.
6 Transfer to the prepared casserole dish.
7 In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
8 Bake for 35-40 minutes.
9 Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

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