Thursday, August 23, 2007
Autumn Pear Pudding Cake
4 medium pears or apples -- peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup butter -- softened
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 cup hot tap water
There are two parts to this recipe, the cake and the topping.
To make the cake: Lightly grease an 8-inch square or 9-inch round pan, place this pan onto a baking sheet to catch drips.
Place the fruit in the pan, and sprinkle it with the lemon juice.
In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt until smooth.
Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating well after each addition.
Spoon the batter over the fruit in the pan, spreading it to mostly cover.
To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
Sprinkle this mixture over the batter, then carefully pour the hot water over the whole thing.
Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.
Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
Makes about 8 servings and is also delicious at room temperature.