Recipe: Pineapple-Pear Corn Flour Cake with Brown Sugar Sauce


I am a huge fan of cakes made with corn flour, and I believe the ingredient is often overlooked in cake making. You can substitute apples, and during the holidays, pomegranate can be added for a festive touch.

For the cake:
    • 3 ½ cups sliced fresh pears (with 2 tablespoons lemon juice), ½ cup goes in the bottom of the pan to garnish
    • 1 twenty-ounce can crushed pineapple (drain the liquid off). 1 cup is for the batter; the rest goes in the bottom of the pan
    • 4 sticks butter (1 pound) melted, ¼ cup goes in the bottom of the springform pan, 1¾ cups goes into the batter
    • ½ cup brown sugar—for the bottom of the springform pan
    • 2 cups sugar
    • 3 ¼ cups corn flour, plus a little extra for the pan
    • 1½ teaspoons baking powder
    • 1 teaspoon of cinnamon
    • 4 eggs
    • ½ a lemon, peel grated (1 teaspoon)

For the brown sugar sauce
    • 1 stick of butter
    • 1 cup of brown sugar
    • ¼ cup of cream

Make the cake:
Preheat the oven to 350 F. Place pear slices in a bowl and sprinkle them with lemon juice. Set aside.

Spray a nine-inch spring form pan with spray oil, pour a quarter-cup of melted butter into the bottom of the pan, add the half cup of brown sugar, then add half a cup of crushed pineapple. Take five or six slices of the peeled, sliced pear and make a flower shape in the center.

In a large bowl, place the sugar and melted butter and mix well. Fold in the corn flour and baking powder.

Beat in the eggs, one at a time until the mixture is smooth. Fold in the pears and pineapple and stir well to combine.

Bake for one hour and allow to cool before slicing. Depending on the fruit you use, it may take an extra five to ten minutes of cooking. To test insert a wooden skewer and make sure it comes out clean, with no batter from the center of the cake.

Make the sauce:
In sauce pan, melt one stick of butter, the cup of brown sugar, and the quarter-cup of heavy cream. Simmer until you have a smooth sauce.

Serve warm over a slice of cake.

To read about why Regina thinks it's time for a corn flour comeback in cakes, click here.

Jump to comments
Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
Get Today's Top Stories in Your Inbox (preview)

A Delightful, Pixar-Inspired Cartoon About the Toys in Your Cereal Box

The story of an action figure and his reluctant sidekick, who trek across a kitchen in search of treasure.

Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus


Juice Cleanses: The Worst Diet

A doctor tries the ever-popular Master Cleanse. Sort of.


Why Did I Study Physics?

Using hand-drawn cartoons to explain an academic passion


What If Emoji Lived Among Us?

A whimsical ad imagines what life would be like if emoji were real.


Living Alone on a Sailboat

"If you think I'm a dirtbag, then you don't understand the lifestyle."


The Future of Iced Coffee

Are artisan businesses like Blue Bottle doomed to fail when they go mainstream?



More in Health

From This Author

Just In