Glazed pear cake....

In the spirit of using up what I have in the kitchen, I came up with this delicious cake, I had a crisper drawer half-full of fruit and a bug for baking that has been incessant.

It is a recipe which was inspired by a cake out of my most favorite book MaryJane's Farm Ideabook.  I had been eyeing her recipe for a bit now, but was intimidated with the crust and crackly top.  Also, there seemed to be a whole lot of directions on the page.

Plus, I don't own a pastry cutter or almond extract, and I only had one stick of butter... nor do I have the patience to do baking in steps....cutting, creaming, pressing, springforms, spreading.... 

WHAT?!?!?!

I am more of a dump-everything-into-ONE-bowl-and-hope-for-the-best kind of baker.

PLUS, I have NEVER met a recipe, a pattern, or set of instructions that I didn't want to alter.

And so was born.....my glazed pear cake.

CAKE

2 cups flour
1 cup sugar
1 stick of butter melted set out at room temperature
1/8 tsp. salt
3/4 cup milk
2 eggs
1 Tbsp. baking powder
1 Tbsp Vanilla
2 pears

GLAZE

2 cups of powdered sugar

2 to 4 tbsp of water.

whisk until slightly watery

First, ask your half naked sous chef to retrieve the pears out of the fridge while you gather the rest of the ingredients. 

Then, attempt to hold in your laughter as you watch your little boy turns your innocent pears into pretend "  BOOOOOOBS!"

Then wash off your poor, molested pears.  

Dice them up (skin and all) and set them aside.

Add the milk, sugar, and two eggs to the melted butter, whisk until the sugar dissolves.

 Then whisk in the flour, baking powder, salt and vanilla. Whisk until it is a smooth batter.

Fold in the diced pears.

 Pour the entire mixture into a lightly oiled baking dish.... I think mine is a 8x10in dish.

Then (and this is important)...Pay your sous chef with a whisk full of batter, while the cake bakes at 350 degrees for about 45 minutes.... or until the top gets slightly brown and the cake pulls away from the sides of the dish.
Pour the glaze over the top while it is still a bit warm and let rest.  The glaze will be absorbed by the cake like a sponge and make it that much moister.

Although, I don't really think that it was at risk for being dry in the first place.

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There will be more on my love of all things Maryjane in a few days. 

Until then, I wish you all a splendid Spring weekend.