Lately, I have been on a German baking kick. Well, I’ve made two things, but that is still a lot when it’s only two of you eating them! You know what I have learnt about German baked goods? Their cakes are kinda dry and taste better the next day. Honestly, I think that German cakes are mainly invented to be a vessel for a whole lot of whip cream, vanilla sauce or pudding!
One of my favourite Germany baking experiments has been transforming my mother-in-law’s Apfelkuchen into a spiced pear cake. Her base recipe is straightforward, requires very little equipment and takes no time to prepare. Since it is initially an apple cake recipe, and if pears aren’t your thing, you can easily swap back in the apples and make a few tweaks to the spices (mainly leave them all out except the cinnamon and even that you can leave out!).
You could probably also use peaches or plums since the cake itself is very neutral, and a juicier fruit may be just what you need to combat the pseudo dryness. Just be sure to add more fruit because stone fruits tend to shrink quite a bit when baking (trust me – you can see what I mean here lol ).
Four things to know about this spiced pear cake:
1. Like many German baked goods, it is not overly sweet.
2. It is a dry cake, so you may want to serve it with whip cream, ice cream, or a delicious sauce like vanilla or caramel with it.
3. This cake is way better the next day when all the pear juices have seeped into the bottom layer.
4. It tastes best cold, so I would emphasise waiting for it to cool before serving. (But don’t refrigerate it!)
The first time I posted about spiced pear cake was for my two year blogarvery, and I am happy to deliver it to you, albeit two months late!