Sometimes Michael disappears into the kitchen without telling me what he’s up to. I hear cabinet doors open and close, I hear bowls being taken out – and I know immediately that something yummy is coming up. See, he’s got a sweet tooth, this one. And a bread tooth, if that’s even a thing. Point is, Michael is behind most things baked in this household, and it’s quite lovely. This one particular afternoon, we’d been pear picking at a neighbor’s house and M mentioned he’d want to bake something with some of our haul. Sure, I said, and continued working on whatever I was doing. It didn’t take many minutes before he was happily whisking and sifting and slicing away, all the while I could just sit back and wait for the wonderful smells to hit – and boy, they did. There’s just something about those cinnamon and allspice flavored baked goods, wouldn’t you say? They fill up the house like nothing else, and warm you up inside out even before you’ve had a bite.
Michael made this cake a little on the hearty side, perfect for both a dessert occasion and those mid-afternoon moments of I-need-a-snack-right-now-or-else. We ate some slices straight up, and some with a dollop of Greek yogurt on top. Either way – delicious. Obviously, you can substitute apples if you find yourself without pears on hand. Good luck baking!
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Makes one 24 cm round baking dish
140 g (2 dl) all purpose flour
90 g (1 1/2 dl ) whole grain rye flour
90 g (1 dl) sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
2 dl oat milk
1 tbsp maple syrup or golden syrup
1 dl olive oil + additional for greasing
3 medium (400 g) pears, chopped in cubes
Preheat the oven to 175°C. Grease a 24 cm baking dish with olive oil and set aside. In a large bowl, mix the flours, sugar, baking powder, spices and salt. In a small bowl, whisk together the oat milk, maple syrup and olive oil. Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine. Add in the chopped pears and stir together.
Pour mixture into the prepared baking dish. Bake in the center of the oven for 50 minutes. Let cake cool and then serve. It can be eaten as is, or with a dollop of Greek yogurt or whipped cream. Keeps well in the fridge for 3-4 days.