Pear-Lemon Breakfast Cake

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Pear-Lemon Breakfast Cake

Ingredients

  • 1 pound 10 ounces all-purpose baking mix such as Bisquick
  • 1/2 cup granulated sugar
  • 1-1/2 cups milk
  • 2 eggs
  • 2 teaspoons lemon extract
  • 1-1/2 pounds Pacific Northwest Canned Pears, slices, drained
  • Breakfast Cake Topping (recipe follows)
  • BREAKFAST CAKE TOPPING
  • 3/4 cup (6 ounces) lightly packed light brown sugar
  • 1/2 cup + 2 tablespoons (2-1/2 ounces) all-purpose baking mix such as Bisquick
  • 1/4 cup (2 ounces) unsalted butter, cold, cut into small pieces

Method

Preheat the oven to 375 degrees F. Lightly grease a half sheet pan and set aside.

Combine the baking mix and sugar in a bowl and set aside. Whisk the milk, eggs and lemon extract together and add the dry ingredients, stirring just until combined and smooth. Pour the batter into the prepared pan and press the pear slices into the batter.

Sprinkle the reserved topping over the pears and bake 30 minutes, or until the top of the cake has browned and a toothpick inserted in the center comes out clean. Remove the pan to a rack to cool completely before cutting into 3 by 3-inch squares.

BREAKFAST CAKE TOPPING

Using a fork or two knives, combine the sugar, baking mix and butter until the mixture resembles coarse crumbs. Cover and store in the refrigerator until ready to use.

Servings

Makes 24 servings

Nutrition

  • Calories: 209
  • Calories from Fat: 27
  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 24mg
  • Sodium: 306mg
  • Carbohydrate: 41g
  • Dietary Fiber: 2g
  • Sugar: 18g
  • Protein: 5g
  • Vitamin A: 4% DV
  • Vitamin C: 0% DV
  • Calcium: 7% DV
  • Potassium: 6% DV
  • Iron: 7% DV

Ingredients

  • TOPPING
  • 12 oz. (1-1/2 cups) Brown sugar
  • 5 oz. (1-1/4 cups) All-purpose baking mix (such as Bisquick)
  • 4 oz. (1/2 cup) Butter or margarine, cold, cut in bits
  • CAKE
  • 3-1/4 lb. (2-3/4 qt.) All-purpose baking mix (such as Bisquick)
  • 1 cup Sugar
  • 3 cups Milk, low fat (2%)
  • 4 Eggs
  • 4 tsp. Lemon extract
  • 3 lb. Pacific Northwest Canned Pear Slices, drained

Method

To make topping, combine sugar, baking mix and butter until mixture resembles coarse crumbs; reserve in refrigerator.

To make cake, combine dry ingredients. Beat milk, eggs and lemon extract into dry ingredients until just mixed. Pour batter into greased 18" x 26" x 1" sheet pan. Press sliced pears, rounded side up, into batter in rows. Evenly crumble reserved topping over pears. Bake at 375°F until top has browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool; cut into 3" x 3" squares.

Nutrition

  • Calories: 209
  • Calories from Fat: 27
  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 24mg
  • Sodium: 306mg
  • Carbohydrate: 41g
  • Dietary Fiber: 2g
  • Sugar: 18g
  • Protein: 5g
  • Vitamin A: 4% DV
  • Vitamin C: 0% DV
  • Calcium: 7% DV
  • Potassium: 6% DV
  • Iron: 7% DV