4 tb Unsalted butter
1/2 c Light brown sugar -; (firmly
-packed)
2 tb Finely-diced candied;
-(crystallized) ginger
3 sm Firm but ripe Bosc pears;
-peeled, cored,
And cut into sixths
=== CAKE ===
4 tb Unsalted butter; softened
1 c Sugar
2 ts Vanilla extract
2 Eggs
1 1/4 c Unbleached white flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
=== GARNISH ===
Sweetened whipped cream
Preheat oven to 350 degrees. Melt 4 tablespoons butter in a small
saucepan over low heat. Brush some of it on the sides of a 9-inch
round cake pan (not a springform). Mix the brown sugar into the
butter in the saucepan and stir until melted. Pour the mixture into
the cake pan and spread evenly. Place pieces of the candied ginger
evenly over the pan. Arrange the pear slices in a circle around the
pan in the following way: Lay them on their rounded exteriors with
the top tip of each slice pointing toward the center. Chop any
remaining pear slices and use the pieces to fill the center of the
circle. To make the cake, place the 4 tablespoons of butter plus the
sugar and vanilla in a large bowl. With an electric beater, cream the
mixture until very smooth. Add the eggs and beat until fluffy. Add
the flour, baking powder, and salt and beat until combined. Add the
milk and beat until smooth. Scrape the batter over the pears and
smooth over the top. Place the pan in the oven; place a baking sheet
on the rack beneath it to catch any juices that might overflow. Bake
45 to 55 minutes, or until a knife inserted in the cake comes out
clean. The cake will be a deep golden brown when done. Don’t worry if
the top of the cake isn’t picture perfect — it will be turned upside
down. Cool on a wire rack for 10 minutes, then loosen the edges by
running a knife all around the cake. Lay a platter over the cake and
invert. Cool to room temperature before serving as is or with a
spoonful of whipped cream beside each piece. This recipe yields ??
servings.
Yields
1 servings