![\"pear\"](\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2013\/11\/pear.jpg\")
<\/a>\nThe topping:
\n4 tablespoons (1\/2 stick) unsalted butter
\n1\/2 cup firmly packed light or dark brown sugar
\n2 ripe but firm pears, preferably Bosc or Anjou<\/p>\n
The cake:
\n1 cup unbleached flour
\n1 teaspoon baking soda
\n1\/4 teaspoon salt
\n2 teaspoons cinnamon
\n1 teaspoon ground ginger
\n1\/2 teaspoon ground cloves
\n1 egg
\n1\/2 cup firmly packed light or dark brown sugar
\n1\/3 cup molasses
\n1\/2 cup sour milk
\n4 tablespoons melted butter<\/p>\n
Lightly sweetened whipped cream (spiked with rum or brandy)<\/p>\n
1. Preheat the oven to 350 degrees. Butter the sides of a 9-inch round cake pan (not springform).<\/p>\n
2. To prepare the topping, melt the butter in a small saucepan. Add the brown sugar and stir together until blended. Scrape into the pan and spread evenly.<\/p>\n
3.Peel and slice each pear into quarters, then remove and discard the cores. Slice each quarter into 3 slices. Arrange the 24 slices evenly around the pan.<\/p>\n
4.To make the cake, in a large bowl combine the flour, baking soda, salt, cinnamon, ginger, and cloves. In a separate bowl beat together the egg, brown sugar, molasses, sour milk, and melted butter. Scrape into the flour mixture and mix until well blended.<\/p>\n
5. Pour the batter over the pears. Bake 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes, then invert onto a plate. Serve slightly warm or at room temperature with the whipped cream. serves 8<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a really fabulous fall dessert. It\u2019s very dense and molasses-y, and beautiful because the pear slices form a pinwheel design on top. The recipe is from cookbook author Jeanne Lemlin. The topping: 4 tablespoons (1\/2 stick) unsalted butter … Continue reading