Method

NOTE;  You need a 9 or 10-inch cake pan with sides that are at least 2 inches tall.  This cake is so fabulous, I would strongly consider buying a 9 by 2-inch cake pan especially for this recipe.

To make the topping:  Preheat the oven to 350°F.  Put the butter and brown sugar in the cake pan and place it in the oven until melted and bubbly, about 10 minutes.  Core the pears (no need to peel them) and cut them into 1/4-inch thick slices.  Remove the pan from the oven, stir to combine the butter and sugar, and arrange the pears on top of the mixture in a circular pattern. Don't worry if you end up with a second layer of pears.  Sprinkle the candied ginger evenly over the pears.

To make the cake:  Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.

Add the eggs and beat for another 30 seconds.  Stir together the flour, baking powder, and salt in a separate bowl.  To the butter mixture, add the flour mixture in 3 increments alternating with the milk in 2 increments, starting and ending with the flour, beating on low speed between each addition.  Stir in the vanilla and candied ginger.  Pour the batter evenly over the pears.  Bake for about 45 minutes if using a 10-inch pan and about 55 minutes for a 9-incher.  The cake is done when a toothpick inserted in the center comes out clean.  Remove from the oven and immediately invert onto a large cake plate.  Let cool for about 15 minutes.  Meanwhile, make the whipped cream.

Whipped Cream

• 1 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tablespoon Amaretto liqueur

Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form.  Beat in the powdered sugar and Amaretto.

Serve the cake, slightly warm, with the whipped cream alongside.

Serves: 6 to 8

Rather Sweet Variation:  Skip the whipped cream and serve this cake with a high-quality vanilla ice cream.  Warm cake, cold ice cream melting on caramelized pears....yum .

Reprinted with permission from © Rebecca Rather and Alison Oresman, The Pastry Queen Christmas, published by Ten Speed Press  click for book review

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