Lemlin's Thanksgiving: the cake

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* Exported from MasterCook *

 

Upside Down Pear Gingerbread

 

Recipe By : Vegetarian Classics, Jeanne Lemlin

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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The Topping:

4 tablespoons unsalted butter

1/2 cup firmly packed brown sugar -- light or dark

2 ripe firm pears

(preferably Bosc or Anjou)

The Cake:

1 cup unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 egg

1/2 cup firmly packed brown sugar -- light or dark

1/3 cup unsulfured molasses

1/2 cup sour milk -- (see Tip)

4 tablespoons melted butter

Lightly sweetened whipped cream

(preferably spiked with rum)

 

My friend Jane Walsh made this cake for me, and I now count it among my favorite

desserts. When the gingerbread is inverted, it becomes infused with caramel and

pear juices and is transformed into an extra-moist and fragrant bed for the

succulent pears. A spoonful of whipped cream alongside it is irresistible.

 

SERVES 8

 

1. Preheat the oven to 350 degrees. Butter the sides of a 9-inch round cake pan

(not a spring- form pan).

 

2. To prepare the topping, melt the butter in a small saucepan. Add the brown

sugar and stir together until blended. Scrape into the cake pan and spread

evenly:

 

3. Peel and slice each pear into quarters; remove and discard the cores. Slice

each quarter into 3 slices. Arrange the 24 slices evenly around the pan.

 

4. To make the cake, in a large bowl combine the flour, baking soda, salt,

cinnamon, ginger, and cloves. In a separate bowl beat together the egg, brown

sugar, molasses, sour milk, and melted butter. Scrape into the flour mixture and

mix until well blended.

 

5. Pour the batter over the pears. Bake 30 minutes, or until a knife inserted in

the center of the cake comes out clean. Cool on a wire rack for 10 minutes, then

invert onto a plate. Serve slightly warm or at room temperature with the whipped

cream.

 

TIPS: To make sour milk, combine a 1/2 cup milk with 1 tablespoon vinegar and

let sit 5 minutes.

 

Although this cake is best served the day it is made, it will still be delicious

if made 1 day in advance, covered, and kept at room temperature.

 

 

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Nutr. Assoc. : 0 0 0 4421 0 0 0 0 0 0 0 0 0 0 0 4138 0 0 0