thoughts on sunday mornings, seashells, & antique silverware. {recipe: pear breakfast cake}

Pear Breakfast Cake | munchin-mel.com

Oh, sunday morning. So lovely, oh-so…lovely. I adore the serene, tranquil atmosphere, the unhurried leisure, the sweet aroma wafting from our warm oven…. Utter perfection.

Sunday morning consists of peace, recreation, and, of course, cake. A breakfast cake, bursting with palatable chunks of fresh, ripe pear, a breakfast cake with subtle hints of autumnal spices present in each savored bite, a breakfast cake with a satisfying crunch that the generous sprinkling of turbinado sugar provides. A breakfast cake.  Wonderful, in all respects.

I arise rather early, on a Sunday morn. Within moments, still sporting cozy fleece pajamas, I am preparing the aforementioned cake in our small, homey kitchen. A large mixing bowl… the flour, the cinnamon, now to chop the pears — A baking routine, of sorts. I fall into a pleasant rhythm, a pinch of this, a dash of that, carefully measuring liquid ingredients and – wha la! Breakfast is served.

Sunday mornings typically involve an unwinding stroll along the beach , as well. Upon said walks I collect handfuls of charming little seashells, they are gloriously scattered down by the shore. I snatch them. I admire them. I photograph them. How could I possibly refrain from doing so?

Antique Silverware | munchin-mel.com

Seashells | munchin-mel.com

Seashells | munchin-mel.com

Seashells possess gentle magic, captivating beauty. I have come to love them, to admire them. My feelings for antique silverware are entirely similar… I am so fond of the vintage quality, and cannot help but wonder what the story behind each individual piece is, where the worn spoons, rusted forks originated, and to whom they belonged.

These are scattered thoughts to ponder, on an idle afternoon. Sundays. Seashells. Silverware.

And, of course… cake.

Print Print Recipe

Pear Breakfast Cake

Yield: About 9 to 16 Servings (One 8x8-Inch Pan)

Prep Time: 15 Minutes

Cook Time: 25-35 Minutes

Total Time: About 45 Minutes

{ ingredients }

2 1/2 Cups All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

3/4 Teaspoon Salt

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Nutmeg

1/2 Cup Granulated Sugar

1/2 Cup Golden Brown Sugar, Packed

1/2 Cup Unsalted Butter, Melted & Cooled Slightly

2 Large Eggs

1 Cup Milk or Buttermilk

2 Teaspoons Vanilla Extract

2 Small or 1 Medium Pear, Ripe (but firm), Unpeeled, Cored, and Cut Into Small Cubes

Optional {& Pictured Above}: Turbinado Sugar, to sprinkle over the batter prior to baking

{ directions }

1) Preheat your oven to 350 degrees F. Coat an 8x8-inch square pan with cooking spray; set aside.

2) In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. Stir in the sugars until well combined, then set this bowl aside.

3) In a medium bowl, stir together the melted butter, eggs, milk, and vanilla.

4) Pour the wet ingredients into the dry ingredients and stir gently to incorporate. Fold in the pears. Spoon the batter into the prepared pan. Sprinkle the batter with turbinado sugar, if desired, and bake for 25 to 35 minutes (until a skewer inserted in the cake comes out clean) in the preheated oven.

Enjoy!

Barely Modified From: Joy the Baker

xoxo.

– Abby

About Abby Ingwersen

Abby Ingwersen is the 19 year old founder, primary author, and aspiring photographer behind the lifestyle blog Lace & Lilacs. She is passionate about sharing bits and pieces of her life here, and enjoys travel, Pinterest-ing, and thrifting for vintage treasures.

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{ 6 Responses to “ }thoughts on sunday mornings, seashells, & antique silverware. {recipe: pear breakfast cake}”

  1. #
    1
    Kayle (The Cooking Actress) — November 12, 2013 at 11:35 am

    best morning ever 🙂

    • Abby — November 12th, 2013 @ 1:31 pm

      Thanks, Kayle!! 🙂

  2. #
    2
    Erica — November 12, 2013 at 4:28 pm

    Mel! I absolutely love that picture of the bowl of shells 🙂 What a lovely mood!

    • Abby — November 12th, 2013 @ 4:52 pm

      Thanks, Erica!! 🙂

  3. #
    3
    Rachel @ Bakerita — November 13, 2013 at 9:39 am

    I love how gorgeously antiquey-looking all your photos are, and your recipes always sound so delicious!! I severely underutilize pears in my baking, so I need to try this one for sure!

    • Abby — November 13th, 2013 @ 4:34 pm

      Thanks, Rachel! I tend to forget about pears, too and hardly ever bake with them but they’re soo good. Hope you give this a try (and love it!!)

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