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Pear: Carmelized Pear Cake

Source of Recipe

KIng Arthur Flour


Recipe Link: www.kingarthurflour.com

List of Ingredients

Fruit Topping
2 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon nutmeg
3 Bartlett or red Bartlett pears, peeled, cored, and sliced

Cake
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 cup milk
2 eggs
1 tablespoon unsalted butter, melted and cooled.


Recipe

The Topping: In an 8-inch round stove top cake pan, or in a small saucepan, melt the butter and stir in the sugar. Stir until the sugar melts, and remove the pan from the heat. If you've made the syrup in a saucepan, transfer it to an 8-inch round cake pan. Toss the pears and nutmeg together, and arrange the pears in a circular pattern atop the sugar syrup. (Be careful not to burn your fingers!) Set aside.

The Cake: In a small mixing bowl, combine the flour and baking powder. In a separate bowl, beat together the milk, eggs, and butter. Fold the wet ingredients into the dry ingredients. Spread the batter over the pears, using a spatula; the batter will be quite stiff.

Bake the cake in a preheated 400°F oven for 20 minutes, or until it tests done. Remove the cake from the oven, and run a knife around the edge to loosen it from the pan. Invert the cake immediately onto a plate, scraping any sugar or pear bits which cling to the bottom of the pan onto the top of the cake.

YIELD: 16 Servings