Vanilla Cake with Caramel Poached Pears

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Hi Everyone!

I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom.

And for over 150 years since, Black American families, home-cooks, chefs, and culinarians have commemorated the summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

I’m extremely happy to be taking part in The Juneteenth celebration this year. Juneteenth was always a word I knew and learned about taking Black and Puerto Rican History courses in college, but I have never really celebrated the holiday. It was never apart of my family traditions or of anyone I know. But, now I see the importance of it and why it should absolutely be celebrated. I can now start the tradition in my own family and teach my children about it as well.

So, to celebrate, a group of Food Bloggers and I have put together a few of our favorite recipes. This will be more of a virtual celebration. Included are various vegan and non-vegan dishes, appetizers, savory and sweet recipes. I have included my Vanilla Cake with Caramel Poached Pears. Enjoy the recipe!

And scroll down to the bottom of the page to get the complete list of participants and their recipes. Happy Juneteenth!

This Vanilla Cake with Caramel Poached Pears is such a delicious cake!

The cake itself is so moist and dense. And for the recipe, you only need one delicious layer.

The pears get poached in water, sugar and vanilla. As they poach, the sauce starts to thicken. After you remove the pears, it develops into a thick caramel that looks similar to honey.

It’s such a delicious caramel sauce! Pour it right onto the pears and cake. But save a little to put directly on your slice.

This is definitely a recipe to try!

Recipe

Cake:

• 1/2 cup shortening

• 1 cup Sugar

• 2 eggs

• 1 tsp vanilla

• 1 and 1/2 cups all-purpose flour

• 1 and 1/2 tsp baking powder

• 1/4 tsp salt

• 1 cup buttermilk

Pears:

3-4 pears

1 1/2 cup Water

1/2 cup Sugar

1 tsp Vanilla

1 tsp lemon juice

Peel each pear leaving on the stem. Place pears, sugar, vanilla, lemon juice and water into a small pot so that the pears are mostly covered. Boil for about 15 minutes, or until pears are tender.

Remove pears and continue to cook the sauce until it’s reduced and thickened.

Place pears on top of cake, drizzle with caramel sauce.

Instructions

1. Prep: Preheat oven to 350 degrees F.
Butter and flour a 9 inch cake pan. Cream the shortening and the sugar in a standing mixer. Mix in one egg at a time. Add vanilla and mix until just combined.
Add the dry ingredients, then the buttermilk and mix until fully incorporated
Bake: Bake for 50 minutes

Here is a List of The Juneteenth Participants:

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee