McDowell Estates – Walnut Grove, CA.

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We woke up early and decided that for this Sunday road trip we would stay closer to home. We have been wanting to got to a U-pick farm for quite some time, but it just hasn’t worked out – until now. Double M farms was exactly what we were looking for. Aside from the fact that Matt and I share “M” names and thus could pretend to have had the farm named after us (because of course it was, duh), the U-pick area was big enough to make you feel like you’re not just getting the sad unpicked pears left behind by overzealous u-pickers and small enough to not have to wander for miles to find a pear.

Double M Farms is located on the delta about 30 minutes from Sacramento. When we arrived, the farm was completely quiet. We wondered over to a little shack that was set up with pre-picked fruit, eggs, and other assorted goods and paid 8 dollars for a brown bag to stuff full of pears. There were wagons off to the side that you could use if necessary, but since we were only getting one brown bag full, we opted to carry our own. We headed across the driveway to the picking area and were amazed at how many pears there were. The trees were covered. Seriously, covered. When planning this trip I imagined having to hoist Kennedy up a ladder to be able to have her pick some, but that was not the case. There were plenty of huge pears within reach of her, and that made it all that much better.

Kennedy was a little bit needy and fussy but seemed to really enjoy the whole thing. If you have the chance, check out their website for produce and U-pick availability and pay them a visit. We had a great time and the pears are delicious.

Pear (or Apple) Coffee Cake

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After going to the farm and picking a bag of pears, we decided that we needed to bake something delicious. I’m sure that you could use apples instead of pears for convenience, but the pears worked out really great. The recipe only took about 20 minutes to prepare, and was very simple. Enjoy.

Pear Coffee Cake ———–

INGREDIENTS
Cooking spray / butter
1 tablespoon(ish) of flour to dust the pan

Cake:
1/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups diced skinless pears
½ ripened banana

Topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/2 teaspoon ground cinnamon

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 9-inch round cake pan with cooking spray or butter; dust with 1 tablespoon flour. Beat ¼ cup butter and ¾ cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, ¾ teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold pears into the batter. Pour batter into prepared cake pan. Mix ¼ cup brown sugar, ¼ cup flour, 2 tablespoons butter, and ½ teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

That’s it. Honestly, you can’t go wrong with this and Matt has already put in his request for this to be his birthday cake next year.