Pear-Lemon Cake with Raspberry Drizzle
Ingredients
- 1 can (15 ounces) pear slices drained, reserve liquid
- 1/3 cup honey
- 1 egg
- 2 tablespoons lemon juice, fresh
- 1 teaspoon lemon peel freshly grated
- 1 teaspoon vanilla
- 2 cups buttermilk baking mix
- 1/4 cup butter or margarine melted
- As needed Raspberry jam seedless
- As needed fresh raspberries for garnish
- As needed fresh mint leaves for garnish
Instructions
- Drain pears, reserving 1/2 cup liquid in large bowl; set pears aside.
- Add honey, egg, lemon juice, lemon peel and vanilla to liquid in bowl. Beat until well blended.
- Stir in baking mix, mixing until just combined.
- Stir in butter or margarine; mix until combined.
- Pour batter into greased and floured 9” or 8” square baking pan. Arrange pear slices evenly over batter in pan.
- Bake at 350ºF for 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
- To Serve: Drizzle with warm raspberry jam. Garnish with fresh raspberries and mint leaves, if desired. Cut cake into 8 equal portions.
Notes
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