When I think of cake, the first thing that comes to mind is the cavity inducing concoctions baked, frosted and served up by most supermarkets by the sheetload. As a child I was the first in line begging for a precious colored rose. But, I was recently horrified to learn that the “buttercream” frosting was nothing more than colored, artificially flavored Crisco!!! I guess it makes sense, it IS pure white, shelf stable and holds its shape well, but still gross. Even the “whipped cream” frosting is nothing more than a NON-DAIRY corn syrup product that whips up like cream. The deceit! The sudden need to want to gag! But I digress…
As an adult, I have come to appreciate subtle sweetness as a backdrop to other flavors and textures. Instead of the sugar rush of my youth, I now crave just a sweet palate cleanser at the end of a meal or as a mid-day pick-me-up. Like all things, though, we need to mind the season if we want our food to be as tasty as possible. And, few things are as unavoidable this time of year as pumpkins, apples, pears & gingerbread (even if it is 80 degrees here in LA).
When I stumbled upon this recipe in the Feb. 2002 issue of Gourmet magazine, combining 2 very tasty seasonal delights, I knew I had to try it. Half tarte tartin, half classic upside-down pineapple cake, and all yummy. First, a caramel is made on the bottom of the pan, onto which pears are added and lightly cooked. Gingerbread cake batter is poured on top, and the whole thing is baked in the oven. Once cooked, and slightly cooled, you unmold the cake. The caramelized pears end up on top, with some of the warm caramel dripping down the sides of spiced gingerbread. This cake needs to be served with nothing more than a cup of hot cider or tea to be complete, but a scoop of vanilla ice cream wouldn’t hurt either. Since I’m still making (and now writing about) it 5 years later, means it is that good!
As an adult, I have come to appreciate subtle sweetness as a backdrop to other flavors and textures. Instead of the sugar rush of my youth, I now crave just a sweet palate cleanser at the end of a meal or as a mid-day pick-me-up. Like all things, though, we need to mind the season if we want our food to be as tasty as possible. And, few things are as unavoidable this time of year as pumpkins, apples, pears & gingerbread (even if it is 80 degrees here in LA).
When I stumbled upon this recipe in the Feb. 2002 issue of Gourmet magazine, combining 2 very tasty seasonal delights, I knew I had to try it. Half tarte tartin, half classic upside-down pineapple cake, and all yummy. First, a caramel is made on the bottom of the pan, onto which pears are added and lightly cooked. Gingerbread cake batter is poured on top, and the whole thing is baked in the oven. Once cooked, and slightly cooled, you unmold the cake. The caramelized pears end up on top, with some of the warm caramel dripping down the sides of spiced gingerbread. This cake needs to be served with nothing more than a cup of hot cider or tea to be complete, but a scoop of vanilla ice cream wouldn’t hurt either. Since I’m still making (and now writing about) it 5 years later, means it is that good!
UPSIDE-DOWN PEAR GINGERBREAD CAKE
For topping:
For topping:
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake:
For cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Special equipment: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
Make topping: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
Make cake: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
Special equipment: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
Make topping: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
Make cake: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.
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