This cake is delicious warm or at room temperature.
Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don’t reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Simply heavenly. The cake is surprisingly light and airy, while the fresh caramel provides a wonderful sweetness at the end.
I used a typical 9 in cake pan and had to bake for 55 min.
The caramel was super easy to make. The cake batter came together quickly and the cake itself was perfect. I will be making this one again for last minute guests. Love it!
I made this cake in a hurry but it turned out stunning. One of the best cake desserts I have made. Foolproof I would say. My cake tin was a little larger than specified so it was a shallow cake and took only 30 minutes to bake but was moist and sliced beautifully. Would highly recommend.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.