Western Slope Pear & Ginger Cake

Western Slope Pear & Ginger Cake

                                        
           Recipe from the Thermador Taste of America Cookbook


The O’Connor clan, who run a large catering firm in Denver, love this cake, which takes advantage of scrumptious pears from Colorado’s Grand Junction area. The recipe was passed down from Pat’s grandmother; Pat added pear liqueur to spice things up a bit. Serve it warm with vanilla ice cream or whipped cream.


Submitted by:
Pat O'Connor


8 servings


Cake
Butter for pie dish
1 cup all purpose flour
1 teaspoon ground ginger
¼ teaspoon salt
6 tablespoons (¾ stick) butter, room temperature
⅔ cup (firmly packed) golden brown sugar
1 tablespoon grated peeled fresh ginger
2 large eggs
¾ cup whole milk
3 tablespoons pear liqueur


Topping
2 firm but ripe pears
1 tablespoon melted butter
2 tablespoons (firmly packed) golden
brown sugar
¼ teaspoon ground ginger
Powdered sugar


For cake: Preheat oven to 350°F. Butter 9-inch diameter
pie dish. Combine flour, ground ginger,
and salt in small bowl. Using electric mixer, cream
butter, brown sugar, and fresh ginger in medium
bowl. Add eggs 1 at a time, beating well after each
addition. Beat in milk and pear liqueur. Beat in flour
mixture. Spread batter in prepared dish.


For topping: Peel and core pears. Cut into quarters,
then cut quarters into slices. Arrange pear slices in
spoke pattern on batter. Brush pears with melted
butter. Mix brown sugar and ginger in small bowl.
Sprinkle over pears. Bake cake until browned and
tester inserted near center comes out clean, about
50 minutes. Sprinkle immediately with powdered
sugar. Serve warm.


Serve with coffee, tea, pear eau-de-vie, or pear cider.