Sunday, October 9, 2011

Upside-Down Molassas Pear Cake

Fall is finally upon us. One of my favorite things about fall is the seasonal flavors; Pumpkin, molasses, ginger, pear, apple, nutmeg. All those warm comforting thick flavors. One of my favorite thing is thick, moist ginger bread. This dessert is a lot like ginger bread. However, it is baked upside down on delicious red pear in a caramel sauce. I then topped mine with a Mascarpone mousse. Here's the recipe.



Upside-Down Molasses Pear Cake

For topping

2 1/2 firm pears
1/4 cup unsalted butter
3/4 cup packed light brown sugar

 
For cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten



Make topping:

Peel and core pears and cut each into 8 wedges.
Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Pour Caramel into a spring form pan. Arrange pears decoratively over caramel. Set Aside.

Make cake:

Preheat oven to 350°F.


Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.


Pour batter over topping in pan spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.

Cool cake  on a rack 5 minutes. Run a thin knife around edge of pan, then invert a large plate with a lip over pan and, using pot holders to hold pan and plate tightly together, invert cake onto plate. Serve warm or at room temperature.


 



1 comment:

Faith said...

How do i get your mascarpone mouse recipe?

Sunday, October 9, 2011

Upside-Down Molassas Pear Cake

Posted by Marie
Fall is finally upon us. One of my favorite things about fall is the seasonal flavors; Pumpkin, molasses, ginger, pear, apple, nutmeg. All those warm comforting thick flavors. One of my favorite thing is thick, moist ginger bread. This dessert is a lot like ginger bread. However, it is baked upside down on delicious red pear in a caramel sauce. I then topped mine with a Mascarpone mousse. Here's the recipe.



Upside-Down Molasses Pear Cake

For topping

2 1/2 firm pears
1/4 cup unsalted butter
3/4 cup packed light brown sugar

 
For cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten



Make topping:

Peel and core pears and cut each into 8 wedges.
Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Pour Caramel into a spring form pan. Arrange pears decoratively over caramel. Set Aside.

Make cake:

Preheat oven to 350°F.


Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.


Pour batter over topping in pan spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.

Cool cake  on a rack 5 minutes. Run a thin knife around edge of pan, then invert a large plate with a lip over pan and, using pot holders to hold pan and plate tightly together, invert cake onto plate. Serve warm or at room temperature.


 



1 comments on "Upside-Down Molassas Pear Cake"

Faith on October 31, 2011 at 6:53 PM said...

How do i get your mascarpone mouse recipe?