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Pears and caramelized sugar are a delectable
combination; in this recipe, they top a very simple
unsweetened cake. The result is something a little
different for brunch, or even served alongside a
roast ham or pork tenderloin.
Fruit Topping
2 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon nutmeg
3 Bartlett or red Bartlett pears, peeled, cored, and
sliced
Cake
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 cup milk
2 eggs
1 tablespoon unsalted butter, melted and cooled.
The Topping: In an 8-inch round stove top cake pan,
or in a small saucepan, melt the butter and stir in
the sugar. Stir until the sugar melts, and remove
the pan from the heat. If you've made the syrup in a
saucepan, transfer it to an 8-inch round cake pan.
Toss the pears and nutmeg together, and arrange the
pears in a circular pattern atop the sugar syrup.
(Be careful not to burn your fingers!) Set aside.
The Cake: In a small mixing bowl, combine the flour
and baking powder. In a separate bowl, beat together
the milk, eggs, and butter. Fold the wet ingredients
into the dry ingredients. Spread the batter over the
pears, using a spatula; the batter will be quite
stiff.
Bake the cake in a preheated 400°F oven for 20
minutes, or until it tests done. Remove the cake
from the oven, and run a knife around the edge to
loosen it from the pan. Invert the cake immediately
onto a plate, scraping any sugar or pear bits which
cling to the bottom of the pan onto the top of the
cake. Yield: 6 generous servings.
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