I am going to make this sometime this week. Sometimes (like right now in Seattle), even though the leaves are absolutely beautiful, it’s cold, rainy and generally nasty out. You would much rather bundle up inside, put on a rerun of SATC (or insert football game here for my male readers) and make something delicious.
I got my Macrina Bakery newsletter in my email today, and wanted to share their yummy sounding and looking recipe with you. I’ll share my results later this week (tips, tricks, substitutions and pictures).
Fall is a fantastic time of year for some amazing desserts. Our Ginger Pear Upside Down Cake has often made an appearance on our Thanksgiving and Christmas menus. Topping with caramelized fruit, this cake is spectacular. We call for pears in this recipe, but you can substitute ripe plums, nectarines or apples. I recommend serving this cake warm, with whipped cream. It is pictured here with a sprinkle of powdered sugar.
Makes one 9″ cake
3 Tbsp unsalted butter at room temperature
1/2 cup light brown sugar
1-1/2 tsp cinnamon
4 to 5 ripe pears – peeled, cored and quartered lengthwise
8 oz (2 sticks) unsalted butter at room temperature
3/4 cup light brown sugar
2 Tbsp grated ginger
3 each eggs
2/3 cup molasses
3 cups all purpose unbleached flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups buttermilk
Preheat oven to 350 degrees F. Oil a 9-inch springform pan and line the bottom with a 10-inch circle of parchment paper.
Preparing the topping:
In a medium sauce pan, combine butter, brown sugar and cinnamon. Melt the butter over medium heat for about 1 minute, and then pour into the springform pan, completely coating the parchment paper. Place the quartered pear on top of the butter and sugar mixture, lining the pieces up tightly so that none of the pan’s bottom shows through. I like to fan the slices into a decorative circle. Set pan in center of a rimmed baking sheet and set aside.
Preparing the batter:
Cut butter into 1-inch pieces and place in the bowl of a stand mixture. Add brown sugar and using the paddle attachment, cream the mixture on medium speed for 5 to 8 minutes. Butter will become smooth and pale in color. Add the grated ginger and mix for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Switch to low speed and add the eggs, one at a time, making sure each egg is fully incorporated before adding another. After the last egg has been added, slowly pour in molasses and continue mixing until fully distributed. The mixture will look like it’s breaking up but will come together after the dry ingredients are added. Remove bowl from stand mixer.
Sift flour, baking powder, baking soda and salt into a separate medium bowl. Toss together with your hands.
Alternately add small amounts of the flour mixture and buttermilk to the batter, mixing with a rubber spatula just until all of the dry ingredients are absorbed. Take care not to over mix the batter. Pour batter into the pear-lined springform pan, filling it to just below the top. If necessary, use a rubber spatula to smooth out the surface.
Carefully transfer the baking sheet to the center rack of the oven and bake for just under two hours or until golden brown. Test center with a skewer. It will come out clean when the cake is finished. Let cool in the pan for 10 minutes on a wire rack. Cover the springform pan with an upside down serving plate, and then carefully turn them over. Release the sides of the pan and lift. Gently lift the pan’s base off the cake and peel away from the parchment paper.
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