Caramelized Pear Gingerbread Cake
Classic soda gingerbread is topped with pears while caramel sauce enticingly drizzles down the sides. It is very rich in an English pudding-like manner-perfect fare as the days get shorter and pears are at peak ripeness.
- 3 tbsp unsalted butter
- 1/2 cup lightly packed brown sugar
- 2 medium ripe pears, soft but not mushy
- 1/2 cup molasses
- 1/2 cup milk
- 1 egg
- 1 tbsp finely grated fresh ginger
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup butter melted
- Preheat oven to 350ºF (180ºC). To make topping, put butter in a 9-inch (23-cm) round cake pan and place in preheated oven for 3 to 4 minutes or until butter is melted. Sprinkle with brown sugar. Peel pears, core and thinly slice into wedges. Arrange decoratively over brown sugar, overlapping as needed.
- To make cake, whisk molasses with milk, egg and ginger until blended. Mix flour with sugar, soda and salt; add molasses mixture and melted butter. Stir until almost smooth (batter will be thick). Spread over pears. Level top.
- Immediately bake in centre of preheated oven for 45 minutes or until edges of cake pull away from sides and a cake tester inserted into the centre comes out clean. Remove from oven; run a knife around cake edge.
- Place a large plate with sides over cake top. Together turn upside down; cake will fall onto the plate. Replace any pears that stick to pan; run a rubber spatula around bottom to get last of caramel sauce onto cake. Serve warm with crème anglais or lightly whipped cream.
Makes 8 servings
Only the finest ingredients will do.
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