AuthorAlicjaDEating a piece of cake is a great way to start the day. This recipe can be baked as muffins if preferred. The Blood Orange olive oil infuses the batter with such potency that it's flavor is present in every bite. Makes one (9-inch) cake or 12 muffins
Preheat the oven to 400 degrees F.
Grease a 9-inch round cake pan or insert paper liners in a muffin tin.
To make the cake, core and finely dice the pears without peeling them. Sift together the flour, baking powder, baking soda, and salt. Stir in the wheat germ. Beat the egg slightly and blend with the milk, honey, and olive oil in a liquid measuring cup. Slowly mix this into the dry ingredients (by hand or using a mixer). Fold gently until the pears are fully incorporated as well.
To make the streusel topping, combine all the topping ingredients in a small bowl and mix with a fork until crumbly.
Pour the batter into the prepared cake pan or muffin tin and sprinkle with the streusel topping. Garnish with some pear slices, if desired.
Bake the cake for 25-30 minutes, or the muffins for 17-20 minutes, until the streusel topping is golden brown. Let cool down on wire rack. For the cake, run a knife around the edge of the pan it it comes out the oven to loosen it a bit.
This cake never lasts longer the a day, but it will keep in an airtight container for up to a week.
Substitute 2 apples plus 1 cup fresh or frozen cranberries for the 3 pears-just increase the cooking time by a few minutes if using frozen cranberries as they will make the cake even moister. Lemon fused olive oil can be substituted in place of the Blood Orange if desired as well.
Ingredients
Directions
Preheat the oven to 400 degrees F.
Grease a 9-inch round cake pan or insert paper liners in a muffin tin.
To make the cake, core and finely dice the pears without peeling them. Sift together the flour, baking powder, baking soda, and salt. Stir in the wheat germ. Beat the egg slightly and blend with the milk, honey, and olive oil in a liquid measuring cup. Slowly mix this into the dry ingredients (by hand or using a mixer). Fold gently until the pears are fully incorporated as well.
To make the streusel topping, combine all the topping ingredients in a small bowl and mix with a fork until crumbly.
Pour the batter into the prepared cake pan or muffin tin and sprinkle with the streusel topping. Garnish with some pear slices, if desired.
Bake the cake for 25-30 minutes, or the muffins for 17-20 minutes, until the streusel topping is golden brown. Let cool down on wire rack. For the cake, run a knife around the edge of the pan it it comes out the oven to loosen it a bit.
This cake never lasts longer the a day, but it will keep in an airtight container for up to a week.
Substitute 2 apples plus 1 cup fresh or frozen cranberries for the 3 pears-just increase the cooking time by a few minutes if using frozen cranberries as they will make the cake even moister. Lemon fused olive oil can be substituted in place of the Blood Orange if desired as well.