Western Slope Pear & Ginger Cake
Source of Recipe
The book, "Taste of America,"
Recipe Introduction
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 sugarRecipe
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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