Pear Cake Bliss

Okay, I know I said that I don’t bake– not to any large extent, but I ran into a friend at the copy store and she was copying this recipe for friends and I demanded one. I have a thing for pears. And if ever there was a need in the English language for OMG…this might just be its landing place. You will love yourself for making it. You will love the bubbling brown sugar and butter. You will love the pear juice on your fingers as you arrange them in a cast iron pan. You will love that maybe your great grandmother made the same cake because those women were savvy with a cast iron pan. Sip some pear brandy with it. And…OMG.

Golden Pear Cake
Step One:
1/4 cup butter
1/2 cup brown sugar

Melt butter in 9-inch cast-iron or oven proof skillet. Stir in brown sugar. Cook and stir until sugar is melted and bubbly. Cool.

Step Two:
3 or 4 pears, cored, peeled, and thinly sliced

Arrange pear slices in skillet

Step Three:
1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt

Combine dry ingredients in small bowl.

Step Four:
1/2 cup softened butter
2/3 cup granulated sugar
1 tsp vanilla
2 eggs
2/3 cup milk

Beat butter and sugar until combined. Beat in vanilla and eggs (one at a time). Stir in dry ingredients with milk until just combined, alternating between milk and dry ingredients. Spoon batter over pears.

Bake at 350 degrees for 40-45 minutes. Cool 5 minutes
Loosen cake from pan. Invert onto serving plate.

Enjoy warm or cold!

Here is my other favorite fruit: Can you tell me what to do with it that might be within my realm of abilities?


Filed under Food, My Posts

8 Responses to Pear Cake Bliss

  1. Cathy

    Figs…peel , mix with goat cheese and put on a cracker.
    Oh yeah!

  2. Kassidy

    Figs- glorious figs…. Favorite way to eat them: slice/ score them across the top (stem end) so that you have a cross in the center. Sprinkle with a tiny bit of brown sugar and lemon zest. Throw under the broiler for about five minutes until they just start to caramelize and top with marscapone cheese to serve. So simple and good! Drink with a glass of tawny port & there it is- a better life!

    • lauramunson

      Kass, I am SO going to do that. Miss you. How’s Napa today???? I could use some Napa. It’s 28 in Poisson Blanc. Crusty grass. Mostly dark still at almost 9:00. ox Laura

  3. Bliss, indeed! I love how our creativity can take us away from the “politics of the day” … giving us an avenue to enjoy life on a different level. To remain peaceful despite division, angst, and personality battles. Had to mention this idea on my f/b page, as well, to counter all the “grumbling” about Tuesday’s election. I prefer to ignore most of it, because we are powerless to change “what is” … best for the day, Laura! –Daisy

  4. Oh, yum! Another easy way to serve figs: Cut some already-sliced prosciutto into strips to make them more manageable to eat. Mound in the center of a plate. Cut figs in half lengthwise and arrange around the prosciutto. Sprinkle everything with good balsamic. Delicious!

  5. mmm, my favorite ways are this:
    Fresh figs, sliced in quarter, dollap Greek yogurt (has to be Greek non flavored yogurt that is thick and slightly sour), drizzle with honey, a light sprinkle of cinnamon and a couple of crushed walnuts. YUM!

    Second-dried figs. Slice in half, remove the stem-place walnut halfs inside and eat. DELIGHT!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>