The PUDSC from Cooking Light turned out quite nice. We’ve been eating re-heated slices for breakfast – I figure it is probably not any more unhealthy than the coffee cake or scone we’d buy at our local coffee shop. The Bosc pears hold up nicely in this recipe – not too mushy. The sauce topping (made mainly w/ brown sugar and buttermilk) is similar to a cinnamon roll glaze. I would recommend doubling it so you have even more to soak into the cake but it was also good as is if you want to limit your sugar intake.
Filed under: In the kitchen
