Fresh Ginger Cake
~ Mary ~
You know it would have to be awesome for me to make a SINGLE layer cake. This is featured in Molly Wizenberg’s book “A Homemade Life”. I’ve had it ear marked for about a year now, and finally got around to making it. I’m here to tell you, I’VE BEEN MISSING OUT!!!
It’s a beauty this one. And simple. What I liked was that I turned the oven on to preheat and started prepping the batter. Once the oven started beeping that it was ready, so was the cake batter. Then, while the cake baked, I made the Pear and Caramel Topping, and it was done precisely when the cake was coming out of the oven. How simple is that?!
So STOP what you’re doing and make this cake. Seriously!
If you don’t have time today, please, make it a point to make it within the week! Once you bite into its warm deliciousness you’ll thank me again and again.
Fresh Ginger Cake
In a bowl mix together, then set aside:
1 Cup Flour
1/2 tsp Baking Soda
1/4 tsp Salt
In another bowl stir to combine:
1/4 Cup Unsulphered Molasses NOT Black Strap
1/4 Cup Sour Cream
4 Tbsp Melted, Butter cooled slightly
1/4 Cup Light Brown Sugar firmly packed
1 Large Egg
1 Tbsp minced Fresh ginger
1/2 tsp Lemons Zest
Add flour mixture and stir until just combined. Pour into a greased 8″ round pan. Spread evenly. Bake in pre-heated 350 oven for 15-20 minutes or until a toothpick comes out clean. Cool the cake and top with
2 Firm Pears peeled and sliced lengthwise, place in bowl, then stir in
1-2 Tbsp Lemon Juice
In a heavy, wide saute pan melt
2-3 Tbsp Butter then add the pears so they form a single layer. Cook for about 3 minutes. Shake the pan on occasion. Sprinkle with
1/4 Cup Sugar
Continue to cook and shake until sugar has dissolved. With a slotted spoon, transfer the pears back to their bowl. You can leave the pears on the firm side as they will continue to cook in their bowl.
Leaving all the liquid in the saute pan, over medium heat, boil the mixture while stirring until it turns a deep shade of caramel then add:
3 Tbsp Water
3 Tbsp Heavy Cream
2 Tbsp Brandy or Bourbon
Simmer and stir until it thickens slightly. Whisk briskly if it has separated.
Turn out the cake, top with warmed pears and drizzle over warm caramel.