Pears are a wonderful fall fruit that is not utilized as often as it should be. There pear scones are tender, freeze very well, and make a great breakfast treat or for tea in the afternoon.

Oven: 425 degree F.
Bake: 12-15 minutes
Pan: Sheet Pan
Yields: 12 scones

Recipe:
2 1/2 c. soft white flour  - pastry flour (325g)
1/3 c. brown sugar (73g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
6T. cold butter, diced (84g)

2 c. pears peeled and copped fine about 2 small pears

1/2 c. milk (120g)
1 egg large

Icing
1/4 c. brown sugar (50g)
2T. butter (28g0
1 T. milk (15g)
1/2 c. powder sugar (60g)
1 tsp. vanilla extract

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl. Cut the butter into the flour mixture using your mixer, food processor or by hand.
• Peel, core and dice the pears. It will take about 1 large pear or 2 small pears. Add the pears to the flour mixture.
• Combine the milk, large egg, and beat lightly and stir into the flour mixture. Don't over beat the batter, it will be in the dry side.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them. Press down slightly so they are flat on the top. Bake
• While the scones are baking make the icing. Heat the brown sugar and butter until melted. Stir in the milk and bring to a boil. Remove from the heat and stir in the powder sugar and vanilla.
• Drizzle over the cooled scones, serve warm or at room temperature.

Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.

Yields: about 2 1/4 cups

Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla

Directions:

• In a bowl melt the chocolate and set aside.
• Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
• Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
• Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
• Add the butter, one piece at a time and beat until smooth and creamy.
• Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
• If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.

Frost The Cupcakes
Mount 2-3 Tablespoon of the frosting on the center of each cupcake

This is an old stand by recipe from Hershey's Chocolate. These chocolate cupcakes are moist and decadent. I have never found any better recipe and I have tried many. The recipe calls for boiled water but I prefer to use hot coffee I think it adds to the depth of the chocolate flavor. The icing for the cupcakes is a bit different to make the results are light, creamy and not sweet. I think a perfect topping to these little gems.

Oven: 350 degrees
Time: 22-25 minutes
Yields: 36 regular cupcakes
Pan: Line with paper or foil bake cups 2 1/2 inch diameter

Ingredients:
2 c. sugar (400g)
1 3/4 c. All purpose flour or milled whole grain soft white  (220g)
3/4 c. Hersey's coco powder or the Hersey's Special Dark coco powder (65g)
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
1 tsp. salt

2 large eggs
1 c. milk (242g)
1/2 c. vegetable oil (112g)
2 tsp. vanilla

1 c. boiling water or coffee

Directions:

• In your mixing bowl add all the dry ingredients; sugar, flour, coco, baking powder and soda along with the salt - blend together.
• Add the eggs, milk, oil, and vanilla and beat on medium speed for 2 minute, the batter will be very thin.
• Finally stir in the boiling water or coffee
• Fill the muffin cups half full it makes 36 cupcakes
  

Bake and cool completely before icing

Chocolate Icing
The frosting can be made up to 24 hours in advance and refrigerated in an
an airtight container. If needed warm it up a few seconds in the microwave and whisk until the desired consistency.

Yields: about 2 1/4 cups

Ingredients:
1/3 c. sugar (66g)
2 large egg whites
12 T. unsalted butter cut into pieces and softened (170g)
6 oz bittersweet chocolate, melted and cooled
1/2 tsp. vanilla

Directions:

• In a bowl melt the chocolate and set aside.
  
• Combine the sugar, egg whites and salt in a bowl. You will need to heat this so I used a bowl that fit over one on my pans that I filled with a couple inches of water on the stove.
  
• Have the water simmering below, and whisk the mixture until it registers 150 degrees. It will take about 3 minutes.
  
• Remove from the heat and beat with your mixer using the whisk attachment for 1-2 minutes until it's the consistency of shaving cream and is slightly cool.
  
• Add the butter, one piece at a time and beat until smooth and creamy.
• Once all the butter is added, add the cooled melted chocolate and vanilla. Increase the mixer speed to medium-high and beat until light and fluffy. Scraping the sides as needed.
  
• If the frosting seems too soft, place into the fridge to firm it up. You can re-whip it once it has gotten firmer.

Frost The Cupcakes
Mount 2-3 Tablespoon of the frosting on the center of each cupcake.

I have to admit I love upside down cakes, they are loaded with fruit and you don't have to ice them. This recipe is based on a recipe from America's Test Kitchen. I have modified it to suit my tastes and to work better with 100% whole grains. Fall is the perfect time for pears and this cake really shows them off.

Oven: 300 degrees
Bake: 70 - 75 minutes
Pan: 9 inch round cake pan (best if light in color) Lined with parchment paper

Ingredients:
Topping
4 T. unsalted butter, melted (57g)
1/2 c. brown sugar (100g)
2 tsp. cornstarch
1/8 tsp. salt
3 ripe but firm Bosc pears  about 1.5 pounds (680g)

Cake
1 c. walnuts, toasted
1/2 c. Soft White Berries - Pastry Flour (75g)
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

3 large eggs
1 c. sugar (200g)
4 T. unsalted butter, melted  (57g)
1/4 c. vegetable oil (56g)
1 tsp. vanilla

Directions:
Toppings

• Grease the 9 inch round cake pan and line the bottom with parchment paper. Pour the melted butter over the bottom of the pan and swirl to evenly coat. Combine the sugar, cornstarch and salt in a small bowl and sprinkle evenly over the melted butter.
• Peel, half, and core the pears. Set aside 1 pear half and reserve for another use. Cut the remaining 5 pears halves into 4 wedges each. Arrange the pears in a circular pattern around the cake pan with tapered ends pointing inward. Arrange the two smallest pear wedges in the center.

Cake

• Pulse the walnuts, flour, salt, spices, baking powder and baking soda in a food processor until the walnuts are finely ground. This will take about 8-10 pulses. Transfer this mixture to  a small bowl.
  
• Process the eggs, vanilla and sugar in the now empty food processor until very pale yellow, about 2 minutes. With the food processor running add the melted butter and oil in a steady stream until incorporated.
  
• Add the walnut mixture and pulse to combine about 4-5 pulses. Pour batter evenly over the pears. Some pear may be showing through, that is OK the batter will bake up over the pears.
• Bake until the center of the cake is set and bounces back when gently pressed and a toothpick inserted in the center comes out clean, about 70 minutes. You may need to rotate the cake half way through the baking process to cook evenly.
• Let the cake cool in the pan for 15 minutes. Then run a knife around the sides of the pan and invert the cake onto a wire rich. Remove the parchment paper and let the cake cool completely about 2 hours

This is a classic French dessert. It has a custardy, apple base with a cake like topping. The choice of apples is Granny Smith but any apple or a combination would work. Read the directions all the way thru before you start because there are 2 layers to the cake and the ingredients (flour, egg, and sugar) are divided.

Bake: About 70 minutes
Oven: 325 degrees
Pan: 9 inch spring form

Ingredients:

• 1 1/2 pounds Granny Smith apples, peeled, cored and cut into 8 wedges, and sliced 1/8 inch thick crosswise. (about 3 large apples)
• 1 T. Calvados or Apple Brandy or White Rum
• 1 tsp. lemon juice
• 1 c. + 2 T. Soft White (berries) pastry flour (135g) +(15g) divided
• 1 c. sugar (200g) + 1T use as topping
• 2 1/2 tsp. baking powder
• 1/2 salt
• 1 large egg + 2 egg yolks divided
• 3/4 c. vegetable oil (168g)
  
• 1 c. milk (244g)
  
• 1 tsp. vanilla extract
  
• Confectioner's sugar

Directions:

• Prepare pan, grease 9 inch spring form pan. Place prepared pan on rimmed baking sheet lined with aluminum foil.
• Place apple slices in the microwave safe pie plate, cover and microwave until apples are pliable and slightly translucent, about 3 minutes. toss apple slices the Calvados and lemon juice and let cool for 15 minutes.
• Whisk 1 cup flour (135g), 1 cup sugar (200g), baking powder, and salt together in a bowl.
• Whisk whole egg (NO YOLKS), oil, milk, and vanilla together in a second bowl until smooth. Add dry ingredients to the wet ingredients and whisk until just combined. Transfer 1 cup of this  batter to separate bowl and set aside.
• Add egg yolks to remaining batter which you took the 1 cup from whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer and smooth surface.
• Whisk remaining 2 T flour (15g) into 1 cup reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar over cake.
• Bake until center of the cake is set, toothpick is in inserted in the center comes out clean, and the top is golden brown, about 1 1/4 hours. Transfer pan to rack and let cool for 5 minutes. Run a knife around the sides of the pan and let cool completely, 2-3 hours. Dust lightly with confectioner's sugar, cut into wedges and serve.

I love up-side down cakes, they are easy and it's a great way to get fruit into your diet.

Oven: 375 degrees F.
Bake: cake 25 -35 minutes
Pan: 10 inch iron skillet
Servings: 10 - 12

Ingredients           
Topping
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
3 large apples (1 1/2 pounds) peeled and sliced
1/2 apple chopped and set aside and added to the cake batter
1/2 c. walnuts (60 g)
1/2 tsp. cinnamon

Cake
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
1 tsp. vanilla
2 large eggs
1 1/2 c. soft white flour (181 g)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. yogurt (130 g)

Instructions
Topping
On the stove in a 10 inch cast iron skillet melt the butter and sugar. Arrange the apple slices decoratively in the skillet, sprinkle chopped walnuts and cinnamon evenly over the apples. Cook the mixture , undisturbed 25 -30 minutes or until tender and the sugar is a golden caramel color and thick.

Cake
In a large bowl, cream the soft butter and sugar until light and fluffy. Beat in vanilla, and eggs one at a time. Beat well after each addition.

In another bowl combine the flour, spices, salt, baking powder, and baking soda.

Beat the flour mixture into the creamed butter in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients. Scrape the batter off the sides of the bowl as needed after each addition. Fold the chopped pears into the  cake batter.

Carefully spoon batter evenly over the cooked apples leaving a 1/4 inch boarder of cooked apples uncovered around the edge. Bake for 25 to 33 minutes.

Cool for 5 minutes, on a wire rack. Run a knife around the edge of the pan and invert the cake onto a large plate. Leave the pan in place for 5 minutes then carefully lift off.  Replace any fruit that came off.

Serve with ice cream or whipped cream!

Batatada is a dense cake like dessert made with sweet potatoes, ginger coconut and spices. It often appears at afternoon teas or prepared for the holidays and weddings. This recipes come from Christopher Kimball's, Milk Street Magazine. I have modified it a bit to suit my taste and work with whole grain flour.

Serves: 12
Oven: 350 degrees
Bake: 30-35 Minutes
Pan: 9 x 13 inch or Muffins

Recipe
1/2 c. coconut oil melted (100g)
12 oz sweet potatoes, peeled and cut into  1 inch chunks (340g)
1 1/2 c. + 2 T. soft white whole grain flour (210g)
2/3 c. unsweetened shredded coconut (50g)
2 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1 c. dark brown sugar (200g)
1 T. grated lime zest - I used lemon

3 large eggs
3/4 c. whole milk (188g)
1 T. vanilla

Icing
3/4 c. powdered sugar (90g)
2 T. lime juice (1 to 2 limes) - I used bottled

Directions:

• Place the sweet potatoes in a microwave-safe medium sized bowl, cover and microwave on high for about 5 minutes. Stir halfway through, until the potatoes are completely tender Set aside to cool slightly.
• In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1-2 minutes. Transfer to a large bowl.
  
• In the processor, combine the brown sugar and the lime zest, process about 30 seconds. Add the sweet potatoes and process until smooth. Add the eggs, milk and vanilla, then process until combined about 10 seconds.
  
• With the machine running, add the melted coconut oil, then process until incorporated.
• Add the liquid mixture to the dry ingredients in the bowl and gently whisk until combined. Transfer to the prepared pan and spread evenly.
• Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, about 30-35 minutes. Let it cool in the pan on a wire rack for 15 minutes

Icing:

• In a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool in the pan completely about 2 hours.
  
• Cut into squares, and serve. I made muffins out of mine and they turned out great also. The icing really makes this cake, so make sure you use lime juice.

This is classic crumb cake recipe that you can add blueberries, dried fruit even chocolate chips, if you like for something different. It's perfect for brunch or an afternoon snack.

Pan: 9 x 13  (Line pan with parchment paper)
Oven: 325°F
Bake: 45 minutes

Crumb Topping Ingredients
2 sticks unsalted butter, softened (225 grams or 1 cup)
2/3 c. sugar (130 grams)
2/3 c. packed dark-brown sugar (130 grams)
1-1/2 tsp. ground cinnamon
1/2 tsp salt
3 c. cake flour (soft white flour) 360 grams

Directions:

• Combine the butter and both sugars in a mixer. Cream until very light.
• Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
• Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture.
• Store the crumbs in the refrigerator while you make the cake.

Cake Ingredients
2-1/2 c. + 2 T. cake flour (Soft White flour) 315 grams
1 tsp. baking soda
1 tsp. baking powder
1/2  tsp. salt
1 cup granulated sugar (200 grams)
1-1/2 sticks unsalted butter, room temperature (170 grams)
3 large eggs
2 tsp. vanilla extract
2/3 c. low-fat buttermilk (163 grams)
Powdered sugar for dusting

Prepare Pan

• Preheat the oven to 325°F.
• Line a 9×13 inch pan with parchment.
• Spray under the parchment to hold it in place and spray the parchment and sides of the pan.
• Set aside.

Directions for Cake Batter

• Whisk together the flour, baking soda and salt in a medium bowl.
• Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
• Beat in eggs one at a time and then the vanilla.  If it curdles, that is fine.   Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined. 
• Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.
• Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
• Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar.

This crumb cake also freezes well.  Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Re-wrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes – just to warm it all the way through.

Sources:
Pastry Like a Pro Helen S. Fletcher, 2/8, 2016
Cooks Magazine
Martha Stewart

This is one of my husband's favorite deserts, it's sweet and moist perfect with ice cream or whipped cream. The sauce recipe is the best caramel sauce I have ever tasted, and could be used in other recipes or just over waffles or ice cream.

Oven: 350 degrees F
Bake: 25 - 30 minutes
Pan: 9" x 13" inches
Servings: 24 two inch squares (it's rich)

Ingredients
Cake
2 c. coarsely chopped pitted dates about 12 oz.
1 c. water (237 g)
1/4 tsp. baking soda

1 3/4 + 2 T. soft white flour (216 g)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon 1 tsp. nutmeg

1 c. brown sugar (200 g)
 10 T. butter (141 g)
3 large eggs
2 tsp. vanilla

Sauce
1 3/4 c. dark brown sugar (350 g)
1 1/2 c. whipping cream (363 g)
 6 T. unsalted butter (85 g)
 3 T. + 1 tsp tsp corn syrup (66 g)
1/8 tsp. salt

Prepare Pan
Line baking pan with foil, and generously butter and dust with flour.

Directions
The Creaming Mixing Method is used for this recipe ... More Information

Combine dates and water in a sauce pan. bring to a boil, and reduce heat, simmer until dates are soft and most of the liquid is absorbed. The mixture will still be very  moist about 5 minutes. Cool and stir in the baking soda.

In a separate bowl mix the dry ingredients, flour, baking powder, salt and spices.

In a large bowl beat the brown sugar and butter until well blended. Beat in one egg at a time and then mix in vanilla.

Add the flour mixture to the butter mixture in 3 additions alternating with the cooked dates in 2 additions, beginning and ending with the dry ingredients. Pour into 9 x 13 inch pan.

Sauce
Bring all the ingredients to a boil until sauce thickens and reduces to 2 1/4 cups stirring often. This can be made in a advance. Extra is great over ice cream.

Remove the cake from the oven and pierce the top all over. Pour 1 cup caramel sauce over top of the cake. Return cake to the oven and bake until the caramel sauce bubbles about 5 minutes.

Buckles are aptly names; Fresh fruit is baked along with a layer of cake batter that raises to the top, buckling as it cooks.

This recipe is good with cinnamon in the topping and lemon zest in the cake.  Another option is freshly ground nutmeg in the topping and ginger in the cake batter instead.
This is made with the creaming method ... Read More

Oven: 375 degrees
Bake: 40 - 45 minutes
Pan: 9"x 9" square baking pan or 9" round cake pan
        Note: Double the Recipe 13" x 9" pan
Servings: 9

Ingredients
Topping
1/3 c. brown sugar (66 g)
1/2 c. soft white flour ( 57 g)
1 tsp. cinnamon or (1/2 tsp. freshly ground nutmeg)
1/4 c. unsalted butter chilled and cubed (56 g)

Cake Batter
1/4 c. unsalted butter (56 )
3/4 c. sugar (150 g)
1 large egg
1 tsp. vanilla
zest of a lemon or (another option 1/2 tsp.ground ginger)

2 c.+ 2 T. soft white flour (257 g)
2 tsp. baking powder
1/2 tsp. salt

1/2 c. whole milk (125 g)
2 c. blueberries (288 g)

Directions
Topping
In a small bowl combine the sugar flour and nutmeg. Add the butter and work into the dry ingredients with a fork until it has a crumb like texture.

Cake Batter
In a bowl beat the butter and sugar until light and fluffy about 1 minute. Add the egg and beat until well incorporated.

In a medium mixing bowl whisk together the flour, baking powder, salt, and ground ginger, then set aside.

Beat in the flour mixture into the reamed butter in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients. scrape batter off the side of the bowl as needed after each addition.

Gently stir in the blueberries and lemon zest, You can use fresh or frozen berries, But thaw and drain the frozen before you pour the mixture into the prepared 9" x9" baking pan or round cake pan. Sprinkle the  topping mixture on top of the cake and bake 40 45 minutes or until a tooth pick come out clean when placed in the center of the cake.

Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

Tip Prepare Ahead
Want to prepare the cake on day, and bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan, and refrigerate. Next day, add the streusel, then bake for 55 to 60 minutes, until a tooth pick inserted into the center of the cake comes out clean.

Adapted from a King Arthur Flour recipe and Alton Browns Blueberry Buckle recipe

I love cranberries and they are so good for you. I buy them in the fall when they are on sale and freeze them so I can bake with them year around.






Recipe:
Topping
6 T. unsalted butter (85 g)
3 c. fresh or defrosted frozen cranberries
3/4 c. sugar (150 g)
2 T. seedless raspberry jam
1/2 tsp. vanilla extract

Cake
1/4 c. blanched slivered almonds or almond flour (27 g)
1 c. + 2 T. soft white flour  (130 g)
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk (122 g)
1/2 tsp. vanilla extract
1/2 tsp.almond extract
6 T. soft butter (85 g)
3/4 c. sugar (150 g)
3 large eggs (separated)

Instructions:
Prepare Pan
Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan, or 10 inch cast iron skillet. Line the pan with parchment paper cut to fit, and spray with cooking spray.
Topping
Melt the butter in a large skillet over medium heat. Add cranberries, sugar, and jam and cook until the cranberries are just softened around 5 minutes. Strain the cranberry mixture over a bowl, and reserve the juices. Put the strained juice into an empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Take off the heat, and stir in vanilla. Arrange the strained berries in a single layer in the prepared pan. Pour the thickened juice mixture over the berries and refrigerate for 30 minutes.
Cake
Process the almonds and 1/4 cup flour in the food processor until finely ground. Add the remaining flour, baking powder, and salt and pulse to combine. In a measuring cup whisk the milk and extracts. With you mixer on medium speed, cream the butter and sugar until fluffy, about 2 minutes. Beat in the egg yolks one at a time, until combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating
with 2 additions of milk mixture. For detailed instructions go to "Making The Perfect Cake Batter".

Using clean bowl and beaters, beat egg whites on medium-high speed until they fold soft peaks, about 2 minutes. Whisk 1/3 of the whites into the batter, this technique is called "lightening the batter". Next fold in the remaining egg whites and pour the batter over the chilled cranberry mixture. Bake until a toothpick inserted in the center domes out clean 35-40 minutes. Cool on a wire rack for 10 minutes and then run a knife around the cake and invert it onto a serving plate.

Getting the cake out of the pan can sometimes be difficult:
1) Cover the cake with a clean serving plate and invert.
2) Using a straight upward motion, carefully remove the cake pan, shaking gently as need to get a clean release of the cake and topping

Fall is in the air and pears are in the markets, I love pears they are so wonderful. This is a great recipe that takes advantage of this fall produce.

Oven: 375 degrees F.
Bake: cake 25 -35 minutes
Pan: 10 inch iron skillet
Servings: 10 - 12


Ingredients           
Topping
1/2 c. butter (113 g)
2/3 c. sugar (145 g) ..
3 large pears (1 1/2 pounds) peeled and sliced
1/2 pear chopped and set aside and added to the cake batter
1/2 c. walnuts (60 g)
1/2 tsp . cinnamon

Cake
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
1 tsp. vanilla
2 T. minced ginger
2 large eggs
1 1/2 c. soft white flour (181 g)
1 tsp. cinnamon
1/4 tsp cloves
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. yogurt (130 g)

Instructions
Topping
On the stove in a 10 inch cast iron skillet melt the butter and sugar. Arrange the pear slices decoratively in the skillet, sprinkle chopped walnuts and cinnamon evenly over the pears. Cook the mixture , undisturbed 25 -30 minutes or until tinder and the sugar is a golden caramel color and thick.

Cake
In a large bowl, cream the soft butter and sugar until light and fluffy. Beat in vanilla, ginger root and eggs one at a time. Beat well after each addition.

In another bowl combine the flour, cinnamon, cloves, salt, baking powder, and baking soda.

Beat the flour mixture into the creamed butter in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients. Scrape the batter off the sides of the bowl as needed after each addition. Fold the chopped pears into the  cake batter.

Carefully spoon batter evenly over the cooked pears leaving a 1/4 inch boarder of cooked pears uncovered around the edge. Bake for 25 to 33 minutes.

Cool for 5 minutes, on a wire rack. Run a knife around the edge of the pan and invert the cake onto a large plate. Leave the pan in place for 5 minutes then carefully lift off.  Replace any fruit that came off.

Serve with ice cream or whipped cream!