It's friday, and that means dessert. This was a tough one to choose a recipe for. I went for easy versatile and simply delicious. A real crowd pleaser this one is. It is not to sweet but very satisfying.

I have added nuts to this one, depending on the fruit I use. I hope everyone has an opportunity to try this one out.
Enjoy.

Preparation time 20 minutes
Standing Time 10 minutes
Baking Time 55 minutes
Makes 8 servings

2

ripe but firm pears or apples ( I have made this with peaches, and blueberries -pretty versatile recipe

1 tsp

(5 mL) granulated sugar

1/4 tsp

(1 mL) cinnamon

Pinch of nutmeg

3/4 cup

(175 mL) all-purpose flour

1 tsp

(5 mL) baking powder

1/4 tsp

(1 mL) salt

1/2 cup

(125 mL) butter, at room temperature

1 cup

(250 mL) granulated sugar

2

eggs

1 tsp

(5 mL) vanilla

Whipped cream (optional) I flavor my whipped cream with either a liqueur,
or vanilla, depending on the fruit i am using.

1. Preheat oven to 350F (180C). Lightly butter and flour an 8 1/2- or 9-inch (22- or 23-cm) springform pan. Peel and core pears. Slice in half, then slice each half into 4 wedges. In a medium-size bowl, stir 1 teaspoon (5 mL) sugar with cinnamon and nutmeg. Add pears to bowl, then toss until evenly coated. In a separate small bowl, using a fork, stir flour with baking powder and salt.

I have used my stand mixer, it works fine.

2.Place butter and 1 cup (250 mL) sugar in a food processor. Whirl until smooth and creamy, occasionally scraping down sides. Add eggs, one at a time, whirling just until mixed. Pulse in vanilla. Add flour mixture and whirl just until mixed, scraping down sides as necessary. Scrape batter into prepared pan. Smooth surface. Arrange pear wedges in a decorative fashion over batter. They won't entirely cover surface.

3. Bake in centre of 350F (180C) oven until top is a rich golden colour and a cake tester inserted in centre of torte comes out clean, 55 to 65 minutes. This is a thin torte that does not rise much. Remove from oven to a rack. Run a knife around inside edge of pan. Let stand 10 minutes, then remove ring. Slice into wedges. If making ahead, cover with plastic and refrigerate up to 2 days. It's also great straight from the fridge the next morning with a cup of coffee.

Apparently winter is back, more snow. The sun is trying to break through so I am heading out to catch some "vitamin D"
My youngest son is excited about the snow.
His class has electives today, that means they are heading up to the ski hill for an afternoon of snowboarding. Fresh fluffy snow. This is his first time trying it and he loves it. He has the t-bar mastered , and is managing to stop without falling. Unlike his mother, who has to fall just to stop. I will stick to skiing, two boards are much better than one.

Thank you sherrie for another fun filled week. You are the" hostess "with the
" mostess"
I hope everyone has a terrific weekend, get out there and work up an appetite to try all these wonderful recipes we have had .

Be well,