It’s as easy as, “A piece of cake!” Honest to goodness, there are so many reasons why I enjoy baking and yielding successful results is definitely one of them. While I’m no Martha Stewart, it’s no surprise that I do favour her tried and tested recipes. After all, if she can do it so can I ─ right? Well, there’s one way to find out ─ let’s get baking! With the right recipe and attitude, I approach Martha’s take on the familiar classic ─ upside-down pineapple cake ─ but, like her, use an alternative fruit for this fall-esque treat: “Pear Upside-down Cake.”
Still pear-trending, I use green d’Anjou pears though I find this versatile recipe can be altered by using apples. Continuing with instructions, I prep the pears ─ wash, peel, core and slice the fruit ─ and separately create the topping and batter. Once the three parts are ready for assemblage, it’s time to layer: topping first, pour the sweet butter and brown sugar mixture into a cake pan; proceed by carefully arranging the pear crescents; and finally, pour the cake batter onto the pears and use an off-set spatula to evenly spread it out to the pan’s edge.
Following this recipe’s rules is, indeed, “a good thing.” But for extra flavour and warmth, I added a touch of fragrant cinnamon spice to the batter. While you may omit spices altogether, be mindful that a hint will suffice as introduction of bold tastes may overpower the mild profile of this pear cake. Once ready for pre-heated treatment, I set this cake off into the oven and bake it accordingly ─ as per Martha’s suggestions ─ at 350F and for 45 minutes. Pleasing to the eye and palette, the end result is delicious: a glistening burst of caramelized softened pears that are neatly embedded into moist ─ almost pudding-like ─ yellow cake. Undeniably achievable, this ringed pear cake recipe is befitting of baking aficionados and dessert-lovers alike. A same-old-different take on a homemade treat that is both enjoyable to prepare and share by the piece, slice or plate ─ happy eating!
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