This old-fashioned, moist cake, jazzed up with vanilla bean and roasted pears, takes on even more flavor if you start the pears a day ahead so they can steep in their syrup. The recipe comes from Romney Steele, author of Plum Gorgeous.
The picture makes the topping look almost creamy and that wasn't the case for me. The topping stuck to the bundt pan and I had to put it back on the cake...not sure if I tried to invert the bundt too soon or not soon enough. I used canned pears rather than the sherry-roasted pears. I really like the pears in the cake. If I make this recipe again, I will use at least two cans of pears. I also used liquid vanilla instead of a vanilla bean. The batter was really rich but the end result isn't that rich, likely because I used whole wheat flour.
Just put Sherry Roasted Pears in the search box & it will take you to the recipe.
I would like to make the recipe but not how to make the roasted Sherry pears???? Can some one tell me how
This one sounds excellent- I cant help but wonder.. would dates or figs be great instead of pears?? Probably so.. if roasted and melowed in Sherry ( I would certainly use only sweet dessert sherry, like Harvey's Bristol Cream or similar type- not cooking sherry- that would not be correct for a dessert like this) and if the fruit were made a day ahead to allow to absorb and mellow the flavor- all the better.
please post only if you have made this
Looks as good as the Coffee Lovers' Coffee Cake. I'll make this one too. Each afternoon at 4 o'clock, I make a pot of coffee and treat myself. Although I am now following Michael Pollan's Food Rule #60 (and the others, of course), I will make it for Sunday afternoons.
