New XL In Phoenix

Hi Mike....good to be here......this is the recipe for the pear cake......

Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream

Serves 8
Secret Ingredient: Crystallized (Candied) Ginger

This recipe belongs to Rebecca Rather of Rather Sweet Bakery and Café in Fredericksburg, TX. Before you start this recipe, make sure you have the proper pan: You'll need a 9- or 10-inch cake pan with sides that are at least 2 inches tall. (Most standard 9-inch cake pans have 1-inch sides, which will leave you with overflowing batter.) An ovenproof skillet with similar dimensions will work well, too. This cake is surprisingly easy to make, and as a finale for a holiday dinner party it is as dramatic as it is delectable. Best warm from the oven, it will still taste good at room temperature. It retains its peak flavor and texture throughout the day it's made.

Ingredients
1/2 cup (1 stick) salted butter
1/2 cup firmly packed dark brown sugar
2 to 3 ripe but firm Anjou or Bartlett pears, cored and cut into 1/4-thick slices
1/4 cup finely chopped candied ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup heavy whipping cream, cold
1/4 cup powdered sugar
1 tablespoon Amaretto liqueur

Method
Preheat the oven to 350°F. Put salted butter and brown sugar in a 9- or 10-inch cake pan with sides that are at least 2 inches tall. Transfer to oven and bake until melted and bubbly, about 10 minutes. Remove pan from the oven and stir to combine butter and sugar. Arrange pears on top of the mixture in a circular pattern, creating a second layer, if needed. Sprinkle 2 tablespoons of the candied ginger evenly over pears; set pan aside.

Using an electric mixer fitted with the paddle attachment, cream unsalted butter and granulated sugar together on medium high speed in a large bowl until light and fluffy, about 3 minutes. Add eggs and beat for another 30 seconds. Stir together flour, baking powder and salt in a separate bowl, then add to bowl with butter-sugar mixture in 3 parts, alternating with the milk and beating on low speed in between each addition. Stir in vanilla and remaining 2 tablespoons candied ginger. Pour batter evenly over pears in pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately invert cake onto a large cake plate. Set aside to let cool for about 15 minutes. Meanwhile, make the whipped cream. Using an electric mixer fitted with the whisk attachment, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in powdered sugar and Amaretto and set aside.

Serve the cake slightly warm, with dollops of whipped cream on the side.



Nutrition
Per serving (about 7oz/194g-wt.): 600 calories (320 from fat), 36g total fat, 22g saturated fat, 5g protein, 66g total carbohydrate (2g dietary fiber, 47g sugar), 155mg cholesterol, 250mg sodium