Text: Brian Hart Hoffman
I love baked fruit, single-serving desserts, and the cozy spices of autumn, so I combined them into these pear fritter mini cakes. I replaced the apples from a classic fritter cake with pears, which pair wonderfully with Chinese five-spice powder — my current fall spice favorite. I baked the batter in a muffin pan and turned the cakes out upside down, finishing them with a simple glaze for an easy, elegant presentation.
Pear Fritter Mini Cakes
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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
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Preheat the oven to 350°F (180°C). Spray a 12-cup muffin pan with baking spray that contains flour or grease and lightly flour the wells.
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Make the apple fritter cake batter up through step 3, substituting 1½ cups (174 grams) diced pears for the apples and using Chinese five-spice powder in place of cinnamon. Spoon the batter into the prepared muffin wells, using about 5 tablespoons (about 80 grams) per cup. Reserve the remaining ½ cup (58 grams) diced pears to place on top of each filled well.
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Bake until the cakes are lightly browned and a wooden pick inserted into the center comes out clean, about 25 to 30 minutes. Allow the cakes to cool in the pan for 10 minutes, then remove them and transfer to a wire rack to cool another 10 minutes.
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Whisk the confectioners’ sugar and whole milk in a small bowl until smooth to make a simple glaze. Drizzle the glaze over warm mini cakes. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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