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Help! I have tons of pears.
I normally make two cakes with this much batter but you can make one as the recipe suggests. However, it is better to divide the batter and make two smaller cakes and use double the amount of pears which is really outstanding. You must make this recipe even if you are not a fan of pear, you will be after making this cake.
Ginger Pear Upside-Down Cake
Adapted from Leslie Mackie’s Macrina Bakery & Café Cookbook
For the topping:
3 Tbs unsalted butter, at room temperature
½ cup light brown sugar
1 ½ tsp ground cinnamon
4-5 medium to large ripe pears, peeled, cored, and quartered lengthwise
For the batter:
8 ounces (2 sticks) unsalted butter, at room temperature
¾ cup light brown sugar
2 Tbs peeled, grated ginger
3 large eggs
2/3 cup molasses
3 cups unbleached all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk
Preheat the oven to 325 degrees Fahrenheit. Oil a (2) 9-inch springform pan(s), and line the bottom with a 10-inch circle of parchment paper.
Double the topping to make two cakes:
To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix. The mixture will look as though it is “breaking” or curdling, but don’t worry—it will come together when the dry ingredients are added.
In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber surface. The pan will be nearly full.
Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
Yield: One big cake, likely serving 10-12 people
or 2 small ones, Enjoy!
Autumn is here! What is your favorite apple?
honeycrisp and pink lady. My new favorite is prince apple from canada. It's crisp with sweet and tart flavor, a mixture of granny smith and red delicious except better than both.
Cook the Book: Frankies' Tomato Sauce
I am not even italian but people love my marinara sauce. I use it for everything, too.
Here is the recipe:
1/4 cup olive oil
3-4 garlic cloves, chopped
1 medium onion, finely chopped
1 28 oz. can of crushed or whole tomatoes (crush them by hand)
5-8 basil leaves, fine chiffonade depending on the size of the leaves
2 tsp sugar
2 tsp red wine vinegar
1/4 cup parmesan reggiano
salt, pepper and crushed red pepper to taste
In a medium size sauce pan, heat olive oil, add finely chopped onion and garlic, stirring until translucant. Add the tomatoes, all the other ingredients except cheese and cook covered on a gentle heat for 30-40 minutes or until slightly thicker. Add the parmesan cheese. Remove from heat and serve over pasta, meatballs or use it as pizza sauce.
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vanilla ice cream with frito's, I hate vanilla ice cream and crushed regular frito's on their own, but a combo is extraordinary. something, sweet, salty, crunchy and cold. next time, i should splash some hot sauce or use hot frito's and see what happens :P