Pear breakfast cake

 
                            PEAR BREAKFAST CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Ripe but firm pear, about 9
                         -ounces
                         Freshly ground black pepper
                         -(optional)
    2       lg           Eggs
      3/4   c            Sugar
      1/2   ts           Vanilla
      2/3   c            Brown rice flour
      1/3   c            Cornstarch
      1/2   ts           Baking powder
    1       tb           Vegetable oil
                         Powdered sugar
 
   Preheat oven to 350F.  Grease a 10 x 8 x 2-inch
   ceramic baking dish with butter.
   
   Peel, core and dice the pear.  Spread in baking dish
   and top with a light grinding of black pepper, if
   desired.
   
   Beat eggs and sugar until pale in color and very
   thick.  Add vanilla.
   
   Combine rice flour, cornstarch and baking powder.
   Sift over egg mixture and fold in.  Drizzle oil around
   edge of bowl and fold in. Spread batter over diced
   pear.
   
   Bake for 35 minutes.  A pale gold, crackly "sugar
   bloom" like a very thin layer of pastry will form on
   top of the cake.  Dust with powdered sugar before
   serving from the dish, warm or cold.
   
   Serves 8.
   
   PER SERVING:  790 calories, 3 g protein, 39 g
   carbohydrate, 3 g fat (1 g saturated), 53 mg
   cholesterol, 38 mg sodium, 1 g fiber.
   
   From an article in the San Francisco Chronicle by
   Jacquline Mallorca, 5/5/93.
   
   Posted by Stephen Ceideberg; May 6 1993.
  
 
 
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