I’m wishing you all had a wonderful Thanksgiving!
This year, our day was filled with all the moments I look for over the Thanksgiving holiday and I just feel so lucky to know it.
Loving family and company, relaxed laughter, beautiful smells, a lit fireplace, and some great food and wine sums it up.
And I am so thankful to have my family, this tiny family unit of mine. This time we shared together was just so humbling in the midst of some of the madness right now. It was calm and perfect. And so beautiful.
I am hoping all of you enjoyed some very special time yesterday as well. I would love to hear about your time and the moments that were shared. And of course, a bit about the meal that some of you shared, big or small.
Perhaps you are or you aren’t sick of pie and food at the moment, well I have just the spread to either make you run or stay. And I obviously hope you stay. I never got around to posting this, but a few weeks ago I made these amazing little pear cakes.
These cupcakes are made with whole wheat and almond flours, pureed bartlett pears, and the zest and extract of lemon. It’s a very simple recipe. And I gave them an even simpler frosting, a drizzle of a honey lemon icing.
I feel like I’m bridging November into December with this recipe, in sprinkling them with a few Swedish sugar pearls. They glisten! I’m liking the idea that these cakes look like snowflakes a little. So fun.
This all happened when my mom brought home a whole case of pears that were all too ripe and ready to be eaten immediately. So, I needed to do something with them quick! Something somewhat mindless. Cake is always a go to for me. They’re easy to whip up, and the process is just something I look forward to.
Pear cake was inevitable here. The fruit was browning and softening so fast, I didn’t even have an option to keep the pears intact shape in slicing and fanning them all pretty over the top a quick tart. I had to save these guys in another way.
With a puree! It’s like a pear sauce or pear soup, that’s thick, sandy, gritty, and naturally sweetened by the ripeness of the fruit. Loved it. Though, I did need to pick up a few fresh pears to dice and to grace the top of each cake. I couldn’t resist.
And for my favorite way to enjoy them: well, all you need is a spoon and some really good coffee. Enjoy!
Until next time, I hope you all had an absolutely beautiful and perfect Thanksgiving day.
Bartlett Pear, Honey Lemon, and Almond Cupcakes
Makes 1-dozen cupcakes
1 cup whole wheat flour
1/2 cup almond flour/meal
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/4 cup granulated sugar
1 tsp lemon extract
1 tsp lemon zest
2 large eggs
1 1/2 cup pear puree, about 3-4 pears, room temperature
1 pear, medium diced
1 tb swedish pearl sugar, sprinkled
Pre-heat the oven to 350° Line a baking sheet with cupcake liners or butter an 8′-9′ inch cake pan. Set aside.
In a medium sized bowl, whisk together the whole wheat, almond, and all-purpose flours, baking powder, baking soda, and salt. In a mixing bowl, combine the butter, honey, sugar, and the lemon extract and zest and mix until pale and fluffy. With the mixer on low, slowly add the eggs in one at a time. Once eggs are incorporated, add the pear puree until consistency is smooth. With the mixer still on low, add the flour mixture in batches just until combined. The mixture will look uneven and a little curdled from the pear puree, but this okay. The cake will bake and rise perfectly well.
With an ice cream scoop, scoop the batter into the prepared cupcake liners and bake for 15-20 minutes, until golden brown, and when a tester runs clean. Once cool, glaze until each cupcake is glistening. Dice a few pears into little cubes to place over the top of each cake. Sprinkle with a few pearls of sugar, and serve.
Honey Lemon Icing
Makes 1 cup
1 cup powdered sugar
1 tb lemon juice
1 tb honey
1 tsp lemon zest
In a small bowl, combine all ingredients together and adjust zest if needed. Glaze cupcakes one they are completely cool. Serve.