Text: Brian Hart Hoffman
I adore baked fruit, individual servings, and the warm flavors of fall spices, so I decided to blend them all into one irresistible autumn treat. I swapped the apples in our fritter cake for pears, which blend beautifully with Chinese five-spice powder, my current autumn spice obsession. I baked these beauties in a muffin pan and served them upside down with a simple glaze for a casually elegant presentation.
Pear Fritter Mini Cakes
Ingredients
Ingredients
- Apple Fritter Cake
- 2 cups (3 grams) diced fresh pears
- 1 teaspoon (2 grams) Chinese five-spice powder
- 1 cup (20 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
Instructions
Instructions
- Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with baking spray with flour.
- Prepare Apple Fritter Cake batter through step 3, using 1½ cups (174 grams) pears instead of apples and Chinese five-spice powder instead of cinnamon. Divide batter among prepared wells (about 5 tablespoons or 80 grams each). Top with remaining ½ cup (58 grams) pears.
- Bake until lightly browned and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for 10 minutes.
- In a small bowl, whisk together confectioners’ sugar and milk until smooth; drizzle onto warm cakes. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.
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