1/2 cup unsifted flour
1/2 cup finely chopped almonds
1/4 cup packed brown sugar
1/4 tsp ground nutmeg
1/3 cup mayonnaise
1/4 tsp almond extract
1 each 17oz pound cake mix
1/3 cup milk
2 large eggs
2 lb pears, cored - peeled and thinly
Directions
Grease 13x9x2 inch baking pan. In medium bowl stir together first 4
ingredients. Stir in mayonnaise and extract until mixture resembles
coarse crumbs; set aside. In large bowl with mixer at low speed beat
cake mix, milk and eggs just until blended. Increase speed to medium;
beat 2 minutes. Spread in prepared pan. Arrange pears in one layer on
top of batter; sprinkle with mayonnaise mixture. Bake in 325 degree
oven 50 to 60 minutes or until cake tester inserted in center comes
out clean. Cool slightly in pan. Serve warm.
Great with sliced peaches too.
From 'That Amazing Ingredient: Mayonnaise!' Cookbook Best Foods /
Hellmans Mayonnaise (1979)
Servings: 12 servings
Almond-Pear Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Nut; Pear
The History of Recipes
Historians have proved the existence of recipes way back into the far past, at least as far back into recorded history as the early Egyptians, and possibly even further than that. However, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius created some scripts which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. He also informs us how the cooks of Roman times made use of many different spices, including many that are still in use today such as thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the East, including parsley and basil. These new culinary innovations created a surge in recipe books, some of which are now in private cookery archives. For the next few years, the upper-class families of Europe tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books are increasing in popularity mostly due to increased literacy, more leisure time and having more money to spend. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Almond Pear Coffee Cake recipe.
