Smitten Kitchen’s (aka Nancie McDermott’s aka Cornelia Walker’s) pear bread. Sort of.
I subbed 50 grams of the AP flour with white whole wheat, and in lieu of freshly grated pears (out of season in our neck of the woods) I used some lightly sweetened, un-spiced pear butter which I made a month or two ago from pears off of our tree. To off-set the sugar in the pear butter, I reduced the sugar in the cake by 25%.
I made this last night for today’s afternoon tea (after reading the comments in the blog post that the cake improved with time), but was compelled to sneak in a sample slice before breakfast.
Winner! Mildly sweet and fruity, but not cloying. Will definitely make again. My thanks to @Rooster for posting this on the banana bread thread. I’m always looking for ways to use our garden harvest, and this one will come in handy.
