Salt & Pilpel

Connecting Jewish Americans and Israelis in North NJ

Cake for Shabbat – Pears dessert September 29, 2010

Filed under: Friday's Cake for Shabbat — foundintranslation18 @ 9:51 pm
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I used to make this dessert VERY often. Now that I have changed my ways and weight… well… you should have the recipe:)


1/2 cup pecan

1 cup flour

1/2 cup brown sugar

3 tbsp. and 1 tsp. sugar

A touch of cinnamon 

A touch of salt

6 tbsp. softened butter

1.5 tsp. fresh ginger, ground

Juice from 2 medium lemons

6 medium pears, piled, corded and length-sliced

How to:

  1. heat oven to 350 degrees
  2. toast pecans lightly and cut coarsely
  3. stir in a bowl the flower, brown sugar, butter, (only) 4 tsp. sugar, cinnamon and salt
  4. in a different bowl, stir lemon juice, rest of the sugar, salt and the pears.
  5. put pear combination into a medium pan and sprinkle the topping
  6. bake untill topping is golden, about 40 min.
  7. serve warm with cold ice cream or weeping cream on top.
  8. Enjoy!


Shabbat Shalom!


2 Responses to “Cake for Shabbat – Pears dessert”

  1. Yael Says:

    I liked the cake recipe, it must be good. However, it is not clear how to lay the cake. Are pecans go on the bottom or on the top? What portion of sugar goes with pairs and how much with flour mixture? Thanks

    • Thanks for commenting, Yael! You need to first lay the pears mixture, than sprinkle the ‘shtroyzel’ part on top – it bakes together and, I have to worn you, eaten first come first serve – with a spoon!

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