In
Time for preparing
the cake is caramelized, which makes it incredibly tasty. Also pears go great with the rest of the ingredients thanks which results in an unrivaled result. You can try to bake the pie is not in the slow cooker, but in the oven, using a deep cast iron сковороду. 
Time: 3 час. 20 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 late-class pears, for example, “keep the bosque”, peel, cut in half and core
- 7 tbsp. l butter, plus additionally for lubrication; 3Art. l chopped into small pieces; 4 tbsp. l softened
- 1/2 tbsp. brown sugar
- 3/4 Art. premium flour
- 1/4 Art. cornmeal
- 1/3 Art. toasted, finely chopped and pecans
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp salt
- 2/3 Art. Sahara
- 2 large eggs, room temperature
- 2 tbsp. l whole milk, room temperature
- Whipped cream to serve (optional)
Recipes with similar ingredients: pears, premium flour, flour corn, eggs, milk, cream, pecans, nutmeg, cinnamon
Recipe preparation:
- Cover a 5 L round crock-pot. butter from the inside, then cover it with a completely large sheet of foil, which also grease. Turn on minimum heat. Get enough sleep chopped butter and brown sugar on foil in slow cooker. Add the pears by cutting them in a circle. way down.
- Combine flour, pecans, cornmeal in a large bowl, baking powder, cinnamon, nutmeg and salt. In the big bowl of the mixer whisk soft butter and sugar at low speed. The ingredients should only have time to mix. Increase speed to and whisk to a light and lush consistency, scraping mass from the walls of the bowl as needed (approximately 5 minutes). Beating, enter one egg at a time.
- After setting the mixer to a low speed, enter the mixture with oil dry ingredients. Add in two passes, alternating with infusion milk. Start and end with dry ingredients. Whisk on medium speed until the dough becomes homogeneous.
- Spread the mass over the pears. Lay a towel on top, not touching the cake so that condensed moisture does not drip onto dough. Cover and cook with minimal heat until until the cake grabs and turns brown on the sides (approximately 3 hours). Turn off the slow cooker and let the cake stand about 20 minutes.
- Take out the cake, holding onto the foil. Put it on the grill to cool. Then carefully flip the cake onto a serving dish and remove the foil. Serve whipped if desired cream.
