…from 10/7/97 issue of Family Circle magazine –Turns out Keiffer pears are "pearfect" for this cake!
Pear Cake
by Peggy Katalinich
Preheat oven 350 degrees
Batter:
6 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 eggs
1/4 cup heavy cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon finely chopped fresh ginger
1/4 teaspoon salt
Pears & topping:
2 ripe, but firm, pears
1 tablespoon unsalted butter, melted
2 tablespoons light brown sugar
3/4 cup heavy cream
1/4 teaspoon ground ginger
1 tablespoon confectioners’ sugar
1. Coat a 10 inch pie plate with nonstick spray. (I use glass)
2. Prepare batter: Beat butter and sugar in a meduim size bowl until well blended. Add eggs one at a time, beating well after each addition. On low speed, beat in cream, flour, ground and fresh ginger and salt. Batter will be stiff. Spread into the prepared pie plate.
3. Prepare pears and topping: peel pears; cut each into quarters lengthwise; cut out cores. Slice each pear quarter crosswise into 1/4 inch thick slices, keeping shape of pear quarters. using a spatula, lift each quarter and arrange in batter, spoke wheel fashion & gently press into batter. Drizzle top with melted butter; sprinkle with brown sugar.
4. Bake 35 minutes, until lightly browned. Beat cream, ginger and sugar in bowl until stiff peaks form, serve cake warm with cream.
