YIELD: Makes 8 servings


For Topping:

1 – pear (Bartlett or Anjou), peeled and thinly sliced

1 T – all-purpose flour

2 tsp. – grated orange peel

1 tsp. – ground cinnamon

1/2 cup – honey

2 T – course ground cornmeal

For Cake:

1 cup – all-purpose flour

1 tsp. – baking powder

1/4 tsp. – baking soda

1/4 tsp. – salt

1/2 cup – honey

1 – egg

2 T – butter or parave margarine, melted

2 T – fresh orange juice


Arrange pear slices in bottom of greased 9-inch pie pan. Sprinkle with flour, orange peel and cinnamon; drizzle evenly with honey.

In large bowl, combine flour, baking powder, baking soda and salt; mix well.

In small bowl, combine honey, egg, butter and orange juice; mix well. Add to flour mixture, stirring until just blended. Spread mixture evenly over pears.

Top with course ground cornmeal.

Bake at 375°F for 30 to 35 minutes or until browned. Let cool 5 minutes on wire rack; invert onto platter. Serve warm.

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