Thursday, 8 September 2011

Pear Upside-down Cake

After a couple of days of cooler temperatures, I was in the mood for some hearty, carb heavy, straight-from-the-oven coking today.  Of course, by the time dinner rolled around, it was 22 degrees outside, but the ball was already rolling, so I went with it.

Shawn was thrilled to come home to lasagna and Pear Upside-down Cake.  Nevin was thrilled to have Cake.  Scarlett was just thrilled to be alive.

Just in case you picked up a basket of pears at the grocery store and discovered the very next day that they were overripe (already?!?), I've posted the cake recipe below.



Pear Upside-down Cake
(if Oprah made a baby with Kraft, this would it)

For topping:

3 fresh pears (1 lb./450 g), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries


For cake:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinamon
1 teaspoon ground ginger
3/4 cup butter (or a mix of 1/4 c. each margarine, oil and applesauce, if you are like me and run out)
1 1/3 cups granulated sugar
2 eggs
2 teaspoons vanilla
2/3 cup whole milk

1) Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries. 
2) In a small bowl, combine the flour, baking powder, salt, cinnamon and ginger. 
3) In a large bowl, with a mixer set on high speed, beat butter and the granulated sugar until fluffy. Reduce the speed to low; beat in the eggs and vanilla until well blended. (This is where Nevin got up from his nap and we left everything to go play outside for an hour and a half... it all seemed to work out fine with the lapse.)
4) Add the flour mixture alternately with the milk, beginning and ending with the flour. Beat just until blended.
5) Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Remove the cake from the oven and allow to cool for 10 minutes. Run a thin knife around the edges to loosen from the sides of the pan. Invert the cake onto a serving plate.

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