December 23, 2016
Part sticky toffee pudding, part upside down cake, this glorious English confection comes together easily, requires no exotic ingredients- and is a guaranteed crowd pleaser. Best of all, it fills your house with the warm mingled aroma of ginger, nutmeg, clove and cinnamon.
If you’re looking for the perfect dessert to take to a Christmas feast, look no farther. This is easy to transport, and it keeps very well.
Should you want to make this a really impressive present, throw in a 10 inch pre-seasoned cast iron skillet.You can find them at most stores – or go right to the source, the Lodge Company. I consider this particular skillet an essential kitchen tool; you can never have too many.
And now… The Perfect Christmas Cake
Sticky Upside Down Pear and Gingerbread Cake
Preheat the oven to 350.
Butter a 9 1/2 or 10 inch cake tin, then line the bottom with parchment paper. (Alternatively, use a 10 inch cast iron skillet; if it’s well-seasoned you won’t need the parchment paper.)
Melt 2/3 of a stick of butter with 3/4 cup of brown sugar in a small pot until it turns into a creamy, caramel-colored glop. Pour it into the cake tin and tip the pan to make the syrup evenly cover the bottom of the pan.
Peel 4 fat Bosc pears and cut off the tip and bottom end. (Do not core them; they’ll look so much better left to their own devices). Cut each pear in half and lay it in the pan, cut side down, with its tip pointing into the center of the pan. Set aside while you mix the gingerbread.
Put 1 and a half cups of all purpose flour into a small bowl. Whisk in 3/4 teaspoon of baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and a teaspoon of ground ginger. Grate in a bit of nutmeg. Add a pinch of ground clove.
In another bowl beat 2 eggs. Stir in a cup of brown sugar, 1/2 cup molasses or sorghum, 2/3 cups milk and a stick of melted butter. Grate in a small knob of fresh ginger.
Add the flour mixture to the egg mixture and mix until comes together into a smooth batter. Pour over the pears, smooth the top and bake for 45 to 50 minutes until a toothpick comes out fairly clean.
Set on a wire rack to cool for a few minutes, then run a knife around the edge.
Find a large plate or cake platter. Place a sturdy oven mitt on each hand. Set the plate on top of the cake, then turn the whole thing upside down as quickly as possible. The cake should slide easily out of the pan, leaving the pears smiling up at you.
Serve warm or at room temperature with vanilla ice cream.