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!
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!
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