GLAZED PEAR SHORTCAKE

By á-578

Ingredients

• BATTER:
• 1 CAN (16oz) SLICED PEARS IN SYRUP
• 1 3/4 CUPS FLOUR
• 1/2 CUP PLUS 2 TBSP SUGAR
• 1 3/4 TSP BAKING POWDER
• 1/4 TSP SALT
• 6 TBSP UNSALTED BUTTER
• 3/4 CUP MILK
• 1 TSP CINNAMON
• 2/3 CUP WHIPPING CREAM

Preparation

Step 1

GREASE AND FLOUR 8" ROUND CAKE PAN.
DRAIN THE PEARS.PAT DRY WITH PAPER TOWELS.RESERVE THE SYRUP
STIR FLOUR,SUGAR,BAKING POWDER AND SALT IN MEDIUM BOWL UNTIL BLENDED. CUT IN BUTTER WITH PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL.
POUR THE MILK OVER THE FLOUR MIXTURE.TOSS WITH A FORK JUST UNTIL BLENDED DO NOT OVERMIX.
SPOON BATTER INTO PREPARED PAN.SMOOTH TOP.
ARRANGE PEARS OVER BATTER IN CIRCULAR PATTERN. BRUSH WITH SOME OF THE RESERVED SYRUP.SPRINKLE WITH CINNAMON
BAKE AT 400 UNTIL WOODEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN AND TOP IS GOLDEN BROWN..APPROX 45MIN
TRANSFER TO WIRE RACK TO COOL APPROX 15MIN BRUSH WITH RESERVED SYRUP
INVERT CAKE ONTO PLATE.REMOVE PAN. RETURN TO UPRIGHT POSITION ON WIRE RACK.COOL UNTIL SERVING TIME
CUT INTO WEDGES AND SERVE WITH PREPARED WHIPPED CREAM FLAVOURED WITH CINNAMON OR NUTMEG