Wipe your eyes; I had a strange flashback a few days ago. I bought a bag of pears and thought when was the last time I had a pear? Last Fall. Why do I wait till Fall? I eat apples year-round? So, the pears sat on my counter, and I truly appreciated the package details of when it turns this color its good to eat when it gets yellow, it’s sweet– put in the fridge to keep. Well, not that rhyme-like but close.
Then it hit me, and I think I had that weird moment of I think I remember something from my childhood even way back further like maybe toddlerhood. I think I ate a lot of pears, which makes sense. My grandparents grew pears amongst other things like apples, peaches, cherries anything that grew leaves. Read here. Ahh, the good old days, I was spoon fed canned pears, I am sure. I remember the canned pears, peaches, tomatoes my Grandmother did — fantastic work and dedication to preserving summer’s best. I need more time to work on that craft. Someday I will. But today I will reminisce and think about what could I do with these pears. Apples get all the glory this time of year; I think we need to look past the obvious and grab a bushel of pears.
What else is Fall-like that I only do in the Fall, besides wishing it lasted three months longer? I love Fall, I love the crisp morning, warm afternoons, the change in the colors, the grill and game nights, the bonfires, and hot tea. Yup, I only drink Chai tea in the Fall. So, here it is, Chai poached pears nestled in a one-bowl method of olive oil cake batter. While I realize my goal these days is to make seemingly easy recipes. This is four steps, steep tea, poach pears, mix up one bowl olive oil cake batter, bake. Eat. That’s five but who’s counting.
Fall flavs, flannel days ahead.Print
Enjoy this Poached Pear Olive Oil Cake with a nice cup of Chai tea. Keep that poaching liquid though! We don’t wanna waste all that good Fall taste. Thinking infused cocktails by a crackling fire soon. Fall-ow me on this blog, and I will share that recipe in your inbox!
- 3/4 cup olive oil
- 1 1/2 cup sugar
- 3 large eggs, room temperature
- 1/2 cup 2% milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon each: nutmeg, cinnamon, cardamon
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 3 ripe Bosc pears
- 2 Chai tea bags
- 1 1/2 cup boiling water
- 1/3 cup honey
Place Chai tea bags in a 4 qt. saucepan and pour boiling water over the top. Let steep 10 minutes. Remove tea bags and stir in honey. Add pears and enough water to cover them barely. Bring to a simmer for 15 minutes. Remove pears and set aside and cool before inserting into the cake batter.
Keep that poaching liquid in the pan for later! Directions to follow.
Preheat oven to 350 degrees F. Spray a large loaf pan with cooking spray and line with parchment paper to lift the loaf out with ease.
Stir in a large mixing bowl, olive oil, sugar, eggs, vanilla, and milk.
Add baking soda, salt, and spices. Slowly fold in the flour till just combined; do not over mix.
Pour batter in the lined loaf pan. Add poached pears are standing up in a row. Push slowly down to the bottom. Bake 55-65 minutes or until a toothpick comes out clean. Tip: watch for the first 10 minutes or so, pears might start to lean, just gently reset into position.
Cool cake in the pan on a wire rack for 30 minutes. Remove cake by lifting the parchment paper and rest onto the wire rack again for another 30 minutes.
Enjoy with a nice cup of Chai tea. Maybe a dollop of whipped cream if you so desire, but I feel this cake is plenty moist and tasty on its own.
While your cake is baking, Keep that poaching liquid on a simmer till it reduces down. Let cool and store in a glass jar in the refrigerator till ready to use. We don’t wanna waste all that good Fall taste. Thinking infused cocktails by a crackling fire soon. Fall-ow me on this blog, and I will share that recipe in your inbox!