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Caramelized Pear Skillet Spice Cake
The flavors of this moist caramelized pear cake get better with each passing day as they have time to settle into one another. Serve this cake with ice cream and caramel sauce, a spoonful of soft nutmeg scented whipped cream or a wedge by itself with a cup of coffee. It will fittingly rise to the occasion whenever and however served.
Serves 10 to 12
Caramelized Pears:
1/2 cup sugar
3 large Bosc pears or similar
4 tablespoons unsalted butter
1/2 cup dry white wine or water
Cake batter:
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 cup buttermilk
1. To prepare the pears, peel, halve and core. Reserve.
2. Heat the butter until golden in a 10 inch skillet over medium high heat. Add the pears and sauté them until they are golden. Sprinkle with sugar and cook until all the sugar is melted and caramelized. Carefully add liquid to the pan to loosen the caramel. Reduce the water to a thick syrup and remove the pan from the heat.
3. Position the pears in a circle in the skillet cut side down. The wide part of the pear should be at the edge and the narrow part at the center of the pan.
4. Preheat the oven to 350 degrees F.
5. In a medium bowl, mix together the baking powder, baking soda, flour, salt and spices. Reserve.
6. In a small bowl, beat together the eggs and vanilla. Reserve.
7. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar together until fluffy.
8. Add the egg mixture to the butter mixture in two parts, beating well after each addition.
9. Add the dry ingredients to egg/butter mixture, half at a time, alternating with the buttermilk.
10. Spoon the batter over the pears and smooth with a spatula. Bake in the preheated oven for 40 minutes until a toothpick inserted into the center comes out clean. Let cool for 20 minutes.
11. Run a knife around the edge of the pan and then turn it upside down onto a serving plate. Remove the pan and cut into wedges. Serve with vanilla ice cream or on its own.
© Robert Sinskey Vineyards
Fine wines from organic vines
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