These little spice cakes are well suited to a leisurely aristocratic tea break, but work equally well for a rushed breakfast eaten with a takeout coffee. The recipe adapts well to being baked in a variety of different shapes and sizes and though the mini tarts are adorable, the muffin-sized cakes are perfect for a grab and go.
Despite their low calorie count they are light and fluffy, with chunks of pears and walnuts creating natural breaks and allowing you to tear the cake apart with your fingers. Try serving with a bit of butter and a good read.
Little Pear Spice Cakes
(18 muffins or 8 mini tarts)
Turn on the oven to 400F. You can bake these in muffin or little tart tins. Grease your desired vessel with cooking spray or butter.
In a medium bowl beat together the melted butter and the sugar. Once combined beat in the 3 eggs, followed by the vanilla and the yogourt.
In a second bowl whisk together the cinnamon, ginger, nutmeg, cloves, salt, flour, baking powder and baking soda.
Peel the pears. Core them and then chop into bite size chunks about 3/4" square. Fold the dry into the wet mixture and then fold in the pears and the walnuts. Pour into tart or muffin tins. Bake for 15-25 minutes depending on size. They are done when a toothpick comes out clean.
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