Wednesday, May 11, 2005

Cranberry-Pear Cake Bars

Cranberry-Pear Cake Bars (Adapted from Everyday Food)

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 3/4 cups packed brown sugar
8 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla
1 tablespoon fresh grated orange zest
2 Bosc pears, peeled, halved, corned and thinly sliced
2 cups fresh cranberries
1/2 cup chopped walnuts, toasted

Preheat oven to 350

In a medium bowl, whisk together flours, baking soda, cinnamon and salt.

In a large bowl, whisk together sugar, butter, eggs, vanilla and zest. Add flour mixture and stir just until combined. Gently fold in pears, cranberries and walnuts - the mixture will be quite thick.

Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray - use an off-set spatula to smooth the top. Bake until a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 35 to 45 minutes. Remove and place the pan on a wire rack to cool completely before cutting into bars.

Makes about 18 servings.

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1 comment:

  1. I made these last evening & I used wholemeal spelt flour & half white organic flour.
    They were the best!! we can't get wholemeal pastry flour in Belgium!
    I also substituted half of the brown sugar in Agave syrop.

    MMMMMMMMMMMMMMMMMMM,...

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