Try it and I suspect you’ll agree. Move over pumpkin spice everything. There’s a new flavor combo in town.
Ingredients
1/4 cup brown sugar {DIY Brown Sugar Recipe}
2 tablespoons sugar
1 tablespoon unsalted butter
1 tablespoon water
2 ripe pears, peeled, cored and sliced
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup unsalted butter
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk {DIY Buttermilk Recipe}
Preheat oven to 350
In an ovenproof bowl combine the first four ingredients and microwave until the butter melts. Stir and pour in a 9×13 pan.
Arrange sliced pears on top of of brown sugar syrup mixture.
In a small bowl combine the flour, baking soda and spices and set aside.
In a mixing bowl beat together 1/3 cup butter, 1/2 cup brown sugar and the egg. Slowly stir in the flour mixture as well as the molasses and buttermilk.
Pour batter evenly over pears and bake for 30-35 minutes or until a toothpick in the center of the cake comes out clean.
Remove from oven, cool 5 minutes and then turn onto a platter.
Serve warm.
Cathy says
So, the whole 9×13 cake comes out with the turn over onto the platter? Is there anything magic that keeps it from sticking to the pan? I’m afraid I’d have a mess of 1/2 cake in the dish & 1/2 cake on the platter. That’s why I don’t make bundt cakes anymore. I have cake-flipping PTSD! 🙂
Mavis Butterfield says
Hi Cathy, I was actually worried about this as well and was SHOCKED when the cake plopped right onto the platter. It was amazing!
Susan says
I whipped this up this morning. It smells soooo good in here….and YES! it fell onto the platter in one piece and is gourmet gorgeous!! 🙂
Mavis Butterfield says
Now… if you can resist eating 3/4 of it on one day like I did…. 🙂
Susan says
After running to QFC for some Vanilla Bean Ice Cream, I DID eat my “fair” share (uh-hum) for lunch!!!! 🙂
Brought some over to my neighbors across the street, and saved some for DH.
Really, really delicious!!
Cathy says
Oh my! Now I HAVE to make this cake tomorrow. Thanks for the votes of confidence on the “flipping” issue!! Lol!!
Mavis Butterfield says
Go for it and report back!
Mavis Butterfield says
I need more pears. Seriously. I think I could eat this every day. It can be considered a breakfast food because it has fruit… right?
Cathy says
So…it plopped right out! A few stubborn pear slices stuck to the pan, but I gently placed them back with their buddies on the cake. It was delicious! Thanks for the recipe.
Mavis Butterfield says
I’m so glad you liked it Cathy! 🙂
Mary G says
Is the entire recipe exactly as it is in SinS? I have that cookbook, too, and use it regularly. Never noticed this one in there, though. Looks amazing. Thanks for sharing!
Mavis Butterfield says
Hi Mary, SIS uses a combination of whole wheat flour and regular flour in their recipe.
Laura Sava says
Dear Mavis, I cannot thank you enough for this delicious recipe!!!
We all loved it: my son, my husband…and I 😀
Lots of kisses from Romania!!!
Laura