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Ingredientes
- 4 Tbsp. Unsalted butter
- 1/2 c. Light brown sugar - (firmly packed)
- 2 Tbsp. Finely-diced candied (crystallized) ginger
- 3 sm Hard but ripe Bosc pears peeled, cored, and cut into sixths
- 4 Tbsp. Unsalted butter softened
- 1 c. Sugar
- 2 tsp Vanilla extract
- 2 x Large eggs
- 1 1/4 c. Unbleached white flour
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Lowfat milk Sweetened whipped cream
Direcciones
- Preheat oven to 350 degrees.
- Heat 4 Tbsp. butter in a small saucepan over low heat. Brush some of it on the sides of a 9-inch round cake pan (not a springform). Mix the brown sugar into the butter in the saucepan and stir till melted. Pour the mix into the cake pan and spread proportionately.
- Place pcs of the candied ginger proportionately over the pan. Arrange the pear slices in a circle around the pan in the following way: Lay them on their rounded exteriors with the top tip of each slice pointing toward the center. Chop any remaining pear slices and use the pcs to fill the center of the circle.
- To make the cake, place the 4 Tbsp. of butter plus the sugar and vanilla in a large bowl. With an electric beater, cream the mix till very smooth. Add in the Large eggs and beat till fluffy. Add in the flour, baking pwdr, and salt and beat till combined. Add in the lowfat milk and beat till smooth. Scrape the batter over the pears and smooth over the top.
- Place the pan in the oven; place a baking sheet on the rack beneath it to catch any juices which might overflow. Bake 45 to 55 min, or possibly till a knife inserted in the cake comes out clean. The cake will be a deep golden when done. Do not worry if the top of the cake isn't picture perfect - it will be turned upside down.
- Cold on a wire rack for 10 min, then loosen the edges by running a knife all around the cake. Lay a platter over the cake and invert. Cold to room temperature before serving as is or possibly with a spoonful of whipped cream beside each piece.
