Glazed Pear Shortcake
A tender shortcake topped with sweet pears and cinnamon, glazed with syrup for a delightful dessert that balances fruity sweetness and buttery richness.
Ingredients
Instructions
- Grease and flour an 8-inch round cake pan.
- Drain the sliced Bartlett pears and reserve the syrup.
- In a small bowl, blend together the flour, sugar, salt, and baking powder.
- Cut in the butter until the mixture resembles coarse crumbs.
- Pour the milk over the mixture and toss with a fork until just combined.
- Spoon the batter into the prepared cake pan and spread evenly.
- Arrange the pear slices on top of the batter.
- Brush the pears with the reserved syrup and sprinkle with cinnamon.
- Bake at 400°F (200°C) until golden brown, approximately 45 minutes.
Tips & Substitutions
For a lighter cake, consider using whole wheat flour instead of all-purpose flour. If you want to reduce sugar, substitute half with unsweetened applesauce. Make sure to cut the butter into the dry ingredients thoroughly to achieve the right texture. You can also add vanilla extract for extra flavor. This recipe is inspired by American recipes, showcasing the versatility of fruits in baking.
Serving Suggestions
Serve glazed pear shortcake warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. Consider serving with a side of fresh fruit for added freshness.
Storage & Reheating
Store leftover glazed pear shortcake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Pear Shortcake contains roughly 340 calories, with 1g protein, 18g carbohydrates, and 30g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pears instead of canned?
Yes, you can use fresh pears! Just peel, core, and slice them, then toss with a bit of sugar to enhance their sweetness before arranging them on top of the batter. Fresh pears will add a delightful texture and flavor to the cake.
What can I substitute for butter?
If you need a dairy-free option, replace butter with coconut oil or a vegan butter substitute in equal amounts. You can also use unsweetened applesauce for a lighter version, but this may alter the texture slightly.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is gluten-free as well. This will allow those with gluten sensitivities to enjoy this delicious dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).