I'm having the laziest of lazy days. My first full day off in quite some time, so I'm catching up on emails, and doing a little baking. How's your Monday going (or gone!)?
This cake is so good, and perfect for the rainy day we're having here in Vancouver. The combo of the spice cake, pears and walnuts is perfect. I'm thinking of making this for Thanksgiving next week. Hmmm.
Pear Upside Down Spice Cake - serves about 8
For topping (or bottom, depending on how you look at it):
1/4 cup cold unsalted butter, sliced in thin pieces
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 pears, cored and cut into thin slices
a handful of walnut halves
For spice cake:
2 3/4 cup whole spelt flour (you can use all purpose flour if you like!)
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
2 large eggs
2/3 cup molasses
1/3 cup whole milk
1/3 cup unsweetened applesauce
To make the topping: Lightly spray a 9" cake pan with cooking spray. Layer bottom of pan with the 1/4 cup cold butter slices, then sprinkle brown sugar and cinnamon over top. Add the layer of pear slices and walnuts.
To make the spice cake: Preheat oven to 350f. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. In another bowl, beat the 1/2 cup softened butter, brown sugar, eggs, molasses, applesauce, and milk until well blended. Add flour mixture, a little at a time, into liquid mixture until well blended. Pour cake mixture over layered pears and walnuts, spreading out batter evenly. Bake for 20 minutes at 350f, then lower oven to 325f and bake for another 25 minutes, or until a skewer, inserted in centre of cake, comes out clean. Allow to cool for 30 minutes, before turning out onto a cake plate. Enjoy!!
That's it for today! Back soon.