By Kelly Bogard

Sorghum. It’s not as well-known for cooking, but it’s a great choice for many people. Especially those with a gluten intolerance. You see, sorghum is gluten-free and grown right here in Texas. Chances are you’ve seen it driving down the highway and didn’t know it. Versatile and with many names, it’s a popular crop for Texas farmers.

In cooking, it can take the place of wheat in several applications. But the way I’ve learned to use it is through baking. Knowing and cooking for someone with a gluten intolerance like Celiac disease can be challenging. But with the right ingredients, everyone can enjoy a scrumptious dessert.

For Pear Skillet Cake with Sorghum Flour, you will need…pear skillet cake
1-1/4 c. all-purpose sorghum flour mix
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. butter, softened
1 c. sugar
3 eggs
1/3 c. sour cream
2 tsp. vanilla
2 pears

This cake reminds me of an apple cake I grew up with, but I love it with pears, too. Pears are in season in Texas right now and will be through August. You should start seeing them at farmers markets pretty soon.

Start by preheating the oven to 350 degrees. While that is heating up, skin both pears. Slice one of them and dice the other. Spray a large iron skillet with baking spray. Be sure to check the label to make sure it is gluten-free as well. Lay the slices of pear in a decorative design in the bottom of the pan. Set the diced pears aside for the batter.
pear skillet cake

In a large bowl, cream together the butter and sugar until smooth and creamy. Add in the eggs, one at a time, mixing to combine. Next, stir in the sour cream and vanilla.
pear skillet cake

In a separate bowl, mix the dry ingredients. Toss in the diced pears to coat.
pear skillet cake

Slowly add the dry ingredient mix to the wet, and stir until well mixed. Pour the cake batter over the sliced pears and bake for 35 to 40 minutes or until golden.
pear skillet cake

Let the cake cool in the skillet for about 10 minutes and then turn onto a serving plate.
pear skillet cake 6

As with so many Texas crops, sorghum has many uses. This just happens to be one of my favorites. For nutrition information and more recipes with sorghum, be sure to check out what our friends at the United Sorghum Checkoff Program have to offer. From all of us at Texas Table Top, enjoy!

 

Recipe: Pear Skillet Cake with Sorghum Flour

Summary: Texas-style, gluten-free goodness 

Ingredients

pear skillet cake

  • 1-1/4 c. all-purpose sorghum flour mix
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 1/3 c. sour cream
  • 2 tsp. vanilla
  • 2 pears

Instructions

  • Preheat the oven to 350 degrees F.
  • Skin and slice one pear.
  • Prepare a large oven-safe skillet for baking.
  • Place sliced pears in a pattern in the bottom of the prepared skillet.
  • Skin and dice one pear and set aside.
  • Cream together butter and sugar in a large bowl.
  • Mix in one egg at a time to combine.
  • Stir in sour cream and vanilla.
  • Mix together remaining dry ingredients in a medium-sized bowl.
  • Toss the diced pears in the flour mix.
  • Slowly add dry ingredients to wet and combine well.
  • Carefully pour batter into the skillet over the pear slices.
  • Bake for 35 to 40 minutes or until golden.
  • Let rest in pan for 10 minutes and then flip onto plate for serving.

Cooking time (duration): 0 hour(s), 35-40 minutes

Number of servings (yield): 10-12

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