We get a weekly organic fruit and vegetables, I love supporting local farmers. The past few weeks,
Cyndi and I had a cold and the boxes piled up since we were simply eating broth for so many days in a row. I’ve been 
trying to figure out what to do with the pile of now nearly totally over ripe pears. We wanted something that highlighted the sweetness of the pears so I adapted this recipe from several I had.
We love how it turned out, slightly sweet crust, moist bits of pear and a cake that almost has a mild corn bread flavor. It’s an excellent breakfast and goes with coffee like it was intended for it. You can have it without ice cream at breakfast, but hey, I’m a grown up and can make my own choices and I say ice cream is no worse than cream in my coffee. In fact, I have been known to throw ice cream in my coffee when we are out of cream, so I say go for it and have the ice cream whenever you eat it.
Let me know what you think!
xoxo
Sabrina – The Kitchen Witch
Ricotta Pear Cake
Ingredients
- 1 1/2 cups Flour
- 1/4 cup + 1 1/2 T Corn Starch
- 1 1/2 t Baking Powder
- 1/4 t Baking Soda
- 1/4 t Salt
- 3/4 cup Sugar
- 3 lg Eggs
- 1 1/4 cup Ricotta Cheese
- 2 1/2 T Coconut Oil
- 1 t Vanilla
- 3 T Brown Sugar
- 4 med Ripe Pears
Instructions
- Grease and flour a deep dish tart/pie pan, you can also use a springform pan which makes it easier to take out of the pan. I love my tart pan though.
- Peel the pears and slice them into thin slices, set aside.
- Combine all dry ingredients, except sugars, (flour, salt, baking soda, baking powder) and make sure it is sifted together well and there are no lumps.
- In a stand mixer, cream together the coconut oil, sugar, and vanilla, adding the eggs one at a time.
- On low speed add the ricotta cheese to the cream mixture until it is thoroughly incorporated.
- Gently fold together the dry and creamed mixture, it will be thick.
- Place a layer of pear slices in the bottom of the pan.
- Spoon a thin layer of cake over the pears until they are thinly covered.
- Repeat this process until you have several layers.
- I like to save a few nice pieces of pear to make a pattern in the top of the cake.
- Sprinkle the brown sugar over the top of the cake in an even layer.
- Bake at 350 degrees for 45-65 minutes, or until a toothpick comes out clean.