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    Western Slope Pear & Ginger Cake


    Source of Recipe


    Taste of America

    Recipe Introduction


    Pat O'Connor won a Thermador oven contest with his grandmother's recipe. Serve it warm with vanilla ice cream or whipped cream. Makes 8 servings.

    List of Ingredients




    Cake:
    # Butter for pie dish
    # 1 cup all purpose flour
    # 1 teaspoon ground ginger
    # 1/4 teaspoon salt
    # 6 tablespoons (3/4 stick) butter, room temperature
    # 2/3 cup (firmly packed) golden brown sugar
    # 1 tablespoon grated peeled fresh ginger
    # 2 large eggs
    # 3/4 cup whole milk
    # 3 tablespoons pear liqueur

    Topping:
    # 2 firm but ripe pears
    # 1 tablespoon melted butter
    # 2 tablespoons (firmly packed) golden brown sugar
    # 1/4 teaspoon ground ginger
    # Powdered sugar

    Recipe





    For cake: Preheat oven to 350 degrees. Butter 9- inch-diameter pie dish. Combine flour, ground ginger, and salt in small bowl. Using an electric mixer, cream butter, brown sugar and fresh ginger in a medium bowl. Add eggs 1 at a time, beating well after each addition. Beat in milk and pear liqueur. Beat in flour mixture. Spread batter in prepared dish.

    For topping: Peel and core pears. Cut into quarters, then cut quarters into slices. Arrange pear slices in a spoke pattern on batter. Brush pears with melted butter.

    Mix brown sugar and ginger in a small bowl. Sprinkle over pears.

    Bake cake until browned and tester inserted near center comes out clean, about 50 minutes. Sprinkle with powdered sugar. Serve warm.
 

 

 

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