Pear Post

Pears are a family favorite in my house. We eat them poached, in pie, in crumbles and in cake. We wait for Christmas to arrive so we can give my grandmother a box of Harry and David Pears and then consume them on her birthday (the day after Christmas).  It's rather nice of her to share. This year, I plan to be the one abducting her pears and using them in my famous Pear and Nutmeg Upside Down Cake. 

I first made this one for Mother's Day, then again for the 4th of July. It's not exactly a summer dish, but it really is just that good. I can only imagine it will be better in the winter. In accordance with family tradition, I use a full tablespoon of vanilla (from Williams Sonoma of course), rather than a measly teaspoon. I found this one on foodnetwork.com, but it's originally from Gourmet Magazine. 

This particular post is a special favor to Sister, who adores this recipe. I even let her help me make it this past summer and now she wants to venture out on her own. Good luck, Sister.

Pear and Nutmeg Upside Down Cake

Gourmet Magazine

Serves 8-10

For the Topping

1/2 stick (1/4 cup) unsalted butter

3/4 cup packed light brown sugar

2 large firm-ripe Comice of Bartlett pears

For the Cake Batter

1 cup cake flour (not self-rising)

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon freshly grated nutmeg

1 stick (1/2 cup) unsalted butter

1 cup granulated sugar

1 tablespoon vanilla

1/8 teaspoon almond extract

2 large eggs

1 cup milk (I used buttermilk)

Make topping: in a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides. Reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, for 3 minutes (not all brown sugar will be melted). Remove skillet from heat.

Peel and core pears and halve lengthwise. Cut 3 pear halves lengthwise into 1/4 inch wedges and arrange wedges, overlapping, around edge of skillet. Cut remaining pear half into 1/4 inch thick slices and fan decoratively in center of skillet. 

Preheat oven to 375 degrees. 

Make cake batter: Into a bowl, sift together flours, baking powder, salt and nutmeg. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in vanilla and almond extract. Add eggs, 1 at a time, beating well after each addition. With mixer on low, add milk, beating until just combined. Beat in flour mixture in 3 batches until just combined. 

Spoon batter over topping in skillet, spreading evenly, (be careful not to disturb the topping), and bake in middle of oven for 40 to 45 minutes, or until golden brown and springy to touch. Cool cake in skillet on rack for 5 minutes.  Run a thin knife around edge of skillet. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet if necessary. 

Serve cake warm or at room temperature.