06 April 2006

Pear Cake

Supper club meets tomorrow night, and as I have been assigned to bring dessert, I did a bit of baking tonight. (I was quite pleased with my assignment, by the way, and also pleased that the organizer picked up on my hint that I enjoy baking.) I thought about pound cake - lemon or plain - with strawberries, but the strawberries at the store were pretty expensive, so I decided to do pear cake. Pear cake has the additional virtue of being a little unusual. It's a little more of a fall cake than a spring cake, but I think I'll be forgiven for that lapse as long as I don't try to wear white shoes.

The recipe is from Cook's Country, which is published by the people who put out my beloved Cook's Illustrated. Cook's Country is a little more homey, less exhaustive. You'll find very few water baths or double boilers between its pages.

So anyway, this was a pretty basic butter cake batter, with brown sugar instead of white, and with the addition of some powdered ginger. I believe it also had a quarter cup of heavy cream. I put in in a pan and pressed some sliced canned pears on top, the sprinkled with brown sugar and drizzled with more butter. It baked for about 35 minutes. I had the whole thing done - prepared, baked, cleaned up, and out of the oven - within an hour.

I'll dust it with some powdered sugar and bring some whipped cream, possibly the fabulous brown sugar whipped cream I debuted on the Thanksgiving pumpkin cheesecake a few years back: 1 part sour cream, 1 part brown sugar, and 2 parts heavy cream. Beat together until it's as thick as you like your whipped cream to be. You can add a slug of bourbon, but it's pretty near perfect as it is, glossily billowed on your cake, adding its rich and caramelly taste to every bite.


Kenny said...


Just think if this dinner club was AFTER Easter, then you could wear all the white shoes you wanted!

Kerry said...

Kelly-you are hilarious. I mean, really!