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Pear Cake

14 Oct

As much as I will miss the fruits of summer, the juicy berries, melons, and stone fruits that are so willing to be made into pies, galettes, and anything else the heart desires, it cannot be denied that fall fruits definitely offer their own merits.  Apples straight from a garden tree are as crisp and fresh as they come, and when baked in a quiche or pie (or cake or turnover or Danish or strudel or…where was I going with this?), there is no better way to usher the newness of autumn into your home.

Unless, that is, you make this pear cake.  As much as I adore apples, I love pears even more.  Whereas the crispness of an autumn apple seems so bright and friendly, a ripe pear, with its delicate softness and perfume-like juice, is understated, almost modest.  I’ve been wanting to make a pear cake for ages, not just in the interest of, well, eating cake, but also because there seem to be dozens of recipes around that involve baking with apples, but not enough that encourage people to bake with pears.

Because ripe pears are so much softer than apples, I knew that no matter what I chose to do with the pears before folding them into a cake, they would most likely melt away when baked.  Using this to my advantage, I took the added juiciness of the pears as a hint to explore another lesser-seen tactic in the world of cakes: I decided to make this cake vegan.

I am not a vegan (this should be obvious to anyone who has spent any time at all on this site), but I have spent a great deal of time in the company of vegan housemates, co-workers, and now, fellow kindergarten families.  It has always seemed like a crying shame that there are so few recipes for vegan baked goods that don’t involve simple pantry ingredients.  Whereas a vegan is wary of dairy and eggs, I am equally as wary of “natural” margarine and fake sour cream, so I figured I’d reach across the aisle here and create a vegan recipe that called for simple, basic ingredients.

It was not so surprising to discover that it was not at all difficult, and I think you’ll soon see that the result is not lacking in any way.  To be completely honest, the fact that this cake is vegan is the least of its accomplishments.  The cake flour gives the cake an incredibly delicate crumb, and the brown sugar bakes into a deep toffee flavor that hits all the right notes when combined with the shredded pears.  This is a tender, moist cake that is perfect for showcasing the joys of autumn fruit, and regardless of whether you prefer Rice Dream to ice cream, it’s a solid addition to any recipe collection.

Pear Cake

I auditioned two versions of this recipe, and the results were exactly the same.  I am not sure why I am even mentioning that I tried out two different versions of this cake, except perhaps to stress the point that I really did want to make this cake as simple and delicious as possible, and, even when fiddling around with the ingredients and baking times, I found it impossible to make this cake taste bad.  If you don’t have cake flour on hand and don’t feel like going out and buying some, I recommend you use unbleached all-purpose flour that has been sifted two times, rather than once, before being measured.

1 ¾ cups sifted cake flour

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

pinch of nutmeg

½ cup vegetable oil

1 cup lightly packed light brown sugar

1 cup lightly packed shredded pear, juice included (I got this much shredded pear from 2 medium-sized pears)

2 teaspoons cider vinegar

Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9 or 10-inch bundt pan.

In a medium bowl, sift together flour, salt, baking soda, cinnamon, and nutmeg.  In a large bowl, mix together oil and brown sugar until smooth.  Fold in shredded pears.  Add the dry ingredients to the wet, and mix until just combined.  Add the vinegar, and mix quickly to incorporate.  The batter will foam a bit when the vinegar reacts with the baking soda.

Pour the batter into the prepared bundt pan.  Bake in the center of the oven for 30 to 35 minutes, until the top of the cake appears no longer liquid, and is spongy-firm to the touch.  Do not insert a cake to test for doneness until at least 30 minutes of cooking time have elapsed.  The cake is rather delicate, and poking it prematurely will cause it to deflate.  When you do insert a cake tester for doneness (after 30 minutes), the cake tester should emerge with just a few moist crumbs attached.

Cool cake in pan for 10 minutes, then invert onto a cooling rack to cool completely.  The cake will be extremely delicate when still warm, so handle with care.  Serve warm or at room temperature.

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Pear and Mascarpone Pizza

13 Jun

There is pretty much no end to the dedication I will show in order to cobble together a dessert.  If I can make this dessert by mining the depths of my refrigerator, even better.  There is satisfaction to be found in saving food from eminent disposal, sure, but one can definitely intensify the delight of that satisfaction by churning out a dessert so unexpectedly fantastic, so effortlessly decadent, you might just have trouble believing that this delicious thing you just Frankenstein-ed into existence is a hodgepodge of leftover bits and pieces from other meals.

While it’s true that this recipe is based on using up a bit of leftover pizza dough (and by based, I mean that both literally and figuratively, since the pizza dough provides a crispy base for the pears and mascarpone, but also serves as a nice method for utilizing the last third of a batch of this dough), it by no means tastes like a second rate dessert.  That a very simple combination of ingredients can be joined together to make something this incredible seems almost unfathomable.

Softly sweet mascarpone cheese is baked into a deep, caramelized custard while it sits atop a bed of simple, fresh pears.  The humble pizza dough base, previously left to rest in the refrigerator for several days, transforms into a flaky, crispy pastry that achieves all the flavor of a Danish pastry dough, only with none of the work involved.  To top off the list of this dessert’s nearly unbelievable attributes, the entire thing, luscious and toothsome as it is, is made with a total of only three tablespoons of sugar.

Truthfully, I am finding it exceptionally difficult to do anything other than gush about this luxurious pastry concoction, because, to be quite honest, I had no idea it would turn out this good.  When I took a bite of it, I actually froze a little and thought, “What IS this?”  Even though I knew exactly what it was, since I had just taken the time to make it.  Now, one week later, having worked my way through several bites, I feel a bit more prepared to answer my own question.  What is this?  It is simple, it is delightful, and it is not to be missed.

Interested in more ways to use up refrigerator leftovers?  Here is another scavenger recipe of mine that was posted on Indie Fixx, where I write a regular food and cooking column called Melting Pot.

Pear and Mascarpone Pizza

If I were to make one very important suggestion about this dessert, it would be that you use a very well-rested pizza dough that has had time to ripen in the refrigerator.  What do I mean by ripen?  Well, the longer you let your dough rest in the refrigerator, the more time you are giving the enzymes in the flour to convert to sugar.  This extra bit of natural sweetness in the dough not only gives it a great flavor, but it also allows the dough to caramelize a bit while baking in the oven, giving the dessert base a much more intense flavor and pronounced crispness without the need for added butter or sugar.

Pizza dough (preferably aged in the refrigerator for 2-3 days) for 1 pizza

2 pears, peeled, cored, and cut into thin slices

1 tablespoon turbinado or raw sugar

4 ounces mascarpone cheese

1 large egg

2 tablespoons white sugar

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F.

Hand stretch dough into a 12-14 inch round.  Place dough on a parchment-lined baking sheet.  Sprinkle half a tablespoon of turbinado sugar over the surface of the dough.  Reserve the remaining half tablespoon of turbinado sugar and set aside.

Arrange the sliced pears over the top of the sugar-sprinkled dough.  I found it very easy to fit all the slices neatly on the round by arranging them in concentric circles, but you may arrange the pears however you want.

Combine the mascarpone cheese, egg, white sugar, lemon juice, and vanilla.  Whisk thoroughly to combine.

Drizzle the mascarpone mixture evenly over the pears, covering as much of the surface as possible, but leaving a 1/2 inch of dough uncovered at the edges.  Sprinkle the pears and cheese with the remaining half tablespoon of turbinado sugar.

Bake pizza for 25-30 minutes, until the cheese has caramelized in places and the edges of the dough have turned golden.  Cool slightly before eating.

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