Rated 5.0 stars by 1 users
Dessert
8 - 10 servings
1 hour 20 minutes
1 hour 30 minutes
Chef Leslie McKenna
2 tablespoons unsalted butter
2 tablespoons light brown sugar, firmly packed
1/2 teaspoon organic lemon, finely grated and zested
1 teaspoon organic lemon juice, freshly squeezed
4 Bosc Pears, peeled, quartered lengthwise and cored
1/3 cup milk
3/4 cup all-purpose flour
1/2 cup almonds, finely grounded and toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder (not Dutch process) plus additional for dusting
1 teaspoon pure vanilla extract
2 large eggs at room temperature
1/4 cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted.
Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside.
Arrange remaining pears in the prepared pan, stem ends toward the center, rounded sides down and ¼ inch from the side. Chop reserved pear and use just enough to fill the center.
Set a rack in the middle of the oven and preheat to 350 degrees. Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes.
Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl.
Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs one at a time, beating well after each addition.
While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them.
Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate.
Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioner’s sugar and sift over cake; serve with spiced whipping cream.
Place heavy cream, confectioner’s sugar, vanilla extract, ginger and cinnamon in a mixing bowl and whip until the cream forms soft peaks. Serve with warm cake.
Leave a comment