After a very long summer hiatus (which included part of the spring), Tiny Kitchen Table is making a comeback! Fall has been slow in arriving, with a lot of warm days and few tantalizingly brisk actual autumn-like days. Today is not one of them, but it has been gray and misty/rainy, which is close enough for an autumn cake, methinks. Also: I saw this cake baked in cute little mason jars in a coffee shop today for six bucks a pop and knew I could do this myself, so I did. ;)
This is an easy breezy cake that took very little effort or time to put together. Once all the ingredients were measured out in little bowls, it all went into one large bowl for stirring and pouring. I didn’t make the cake in mason jars, cute as the coffee shop cake jars were, but I did separate the batter into four round baking dishes. I wanted to be able to freeze two for later!
2 cups flour (any combination of wheat/white flours that you prefer – I used all whole wheat)
1 1/2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/4 cup brown sugar, plus a little more for sprinkling on fruit
1/2 cup olive oil (or melted butter)
1/2 cup molasses
1 cup plain yogurt
2 – 3 pears or apples (or a combination of both), cored, peeled, and sliced
lemon juice (for sprinkling on fruit)
- Preheat oven to 350º and grease baking pan(s). Use one 9-inch cake pan, or divide into smaller pans/dishes.
- Sprinkle fruit with lemon juice and a little brown sugar, then layer the bottom of the pan(s) with the fruit.
- Mix dry ingredients, then add wet ingredients, stirring gently until just mixed.
- Pour into pan(s) and bake for 35 – 45 minutes until just a few crumbs stick to a testing toothpick. This is a moist cake – don’t over-bake!
- Invert cake(s) so that the fruit is now on top.