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This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.

Whole Living, November 2012

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Servings:
8
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Ingredients

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Directions

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  • Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess.

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  • In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest.

  • Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)

  • Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes.

  • Let cool in pans, then run a knife between cake and inside edge of pan before removing.

  • For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt.

Cook's Notes

This recipe makes two 8-inch-round cakes. Serve both and double the amount of pears and yogurt or wrap and freeze one for up to 3 months.

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