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David_Venable

Slow Cooker Autumn Spoon Cake...with Fresh Pears!

by ‎10-05-2015 05:28 PM - edited ‎10-09-2015 01:15 PM

Hello, foodies…

 

Did you see what Ree Drummond brought me yesterday?

 

boots.JPG

 

She and her hubby (who she calls The Marlboro Man) had them made especially for me and I’m just thrilled! Ree was in our kitchen with her brand-new cookbook The Pioneer Woman Cooks: Dinnertime! and there are still a few copies left if you didn’t get a chance to catch her appearance on In the Kitchen with David(R).

 

We also unveiled our very first recipe for our “Slow Cooker Celebration”…Slow Cooker Jambalaya. This Wednesday, we’re sweetening things up with a cake featuring a rather underappreciated autumn fruit.

 

 

Autumn Spoon Cake

Serves 10–12

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1-1/4 cups packed light brown sugar, divided
  • 2 tsp baking powder
  • 1-1/4 tsp ground ginger
  • 1 tsp salt
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 pears peeled, cored, and cut into 1/2" cubes
  • 3/4 cup water
  • 1 cup pear juice or nectar
  • 3 Tbsp butter

 

Preparation:

  1. Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray. Set aside.
  2. Whisk together the flour, 1/2 cup packed brown sugar, baking powder, ginger, and salt in a medium-size bowl. In a small bowl, whisk together the milk, oil, and vanilla. Add the liquid mixture to the dry ingredients and mix until just combined. (The batter should be really thick.) Add the chopped pears and mix until evenly incorporated. Spoon the batter into the slow cooker.
  3. Combine the remaining ingredients in a medium-size saucepan set over medium heat. Bring the mixture to a boil, stir constantly until the sugar dissolves, and then reduce the heat to a simmer. Cook, uncovered, for 3 minutes. Pour the hot liquid over the cake batter.
  4. Tightly secure paper towels or a cotton dishcloth over the mouth of the slow cooker. Place the lid on top. Turn the crock pot on low and cook for 3-1/2 hours, or until the cake is completely set in the center. Cool slightly before serving.

Foodies, if pear just isn’t your fancy, obviously you can use apples. Or pumpkin. Or even sweet potato. In the summertime, use strawberries or blueberries. Spoon bread is like bread pudding…very open to interpretation and adaptation. But, it’s got its own unique texture and flavor. I can’t wait to hear what you think.

 

I’m off to kick up some trouble in my new boots. Or…make dinner. See you Wednesday at 8pm ET!

 

Keep it flavorful!

—David