2/20/2019
Ozark Pudding Cake
2 large ripe but firm pears, peeled, quartered, and cored
1 cup all purpose flour
1 t baking powder
1 t ground ginger
1/2 t fine sea salt
4 T unsalted butter, at room temperature
1 cup plus 1 t sugar
1 egg, at room temperature
1 t pure vanilla extract
1/2 cup sliced natural almonds, toasted
1/2 cup dried cranberries (optional)
vanilla ice cream, for serving (optional)
>how to make<
*Center an oven rack and preheat the oven to 350 degrees.
*Finely chop one of the pears and thinly slice the other.
*Sift together the flour, baking powder, ginger, and salt in a bowl, and then whisk the mixture by hand to ensure that the ingredients are well mixed.
*Using a stand mixer fitted with the paddle attachment, blend the butter and sugar together on medium speed until the mixture resembles wet sand.
*Add the egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes.
*Scrape down the bowl occasionally as needed.
*Turn the mixer to low speed and add the flour mixture all at one.
*Mix until just blended.
*The batter will be stiff.
*Using a rubber spatula, fold in the chopped pear (setting aside the sliced pear for the top), half the almonds, and the cranberries, and stir just until blended.
*Dump the batter into the prepared skillet and spread it in an even layer.
*Arrange the pear slices on top of the batter and sprinkle with the remaining almonds and the remaining teaspoon of sugar.
*Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touch, 38 to 40 minutes.
{The heat from the pan will continue to bake the cake after it is removed from the oven, so take care to remove it when it is just barely done.)
*Serve warm from the skillet with a scoop of vanilla ice cream.
-makes 8-
Note: I found this recipe in "Vintage Cakes" by Julie Richardson.
2 large ripe but firm pears, peeled, quartered, and cored
1 cup all purpose flour
1 t baking powder
1 t ground ginger
1/2 t fine sea salt
4 T unsalted butter, at room temperature
1 cup plus 1 t sugar
1 egg, at room temperature
1 t pure vanilla extract
1/2 cup sliced natural almonds, toasted
1/2 cup dried cranberries (optional)
vanilla ice cream, for serving (optional)
>how to make<
*Center an oven rack and preheat the oven to 350 degrees.
*Finely chop one of the pears and thinly slice the other.
*Sift together the flour, baking powder, ginger, and salt in a bowl, and then whisk the mixture by hand to ensure that the ingredients are well mixed.
*Using a stand mixer fitted with the paddle attachment, blend the butter and sugar together on medium speed until the mixture resembles wet sand.
*Add the egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes.
*Scrape down the bowl occasionally as needed.
*Turn the mixer to low speed and add the flour mixture all at one.
*Mix until just blended.
*The batter will be stiff.
*Using a rubber spatula, fold in the chopped pear (setting aside the sliced pear for the top), half the almonds, and the cranberries, and stir just until blended.
*Dump the batter into the prepared skillet and spread it in an even layer.
*Arrange the pear slices on top of the batter and sprinkle with the remaining almonds and the remaining teaspoon of sugar.
*Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touch, 38 to 40 minutes.
{The heat from the pan will continue to bake the cake after it is removed from the oven, so take care to remove it when it is just barely done.)
*Serve warm from the skillet with a scoop of vanilla ice cream.
-makes 8-
Note: I found this recipe in "Vintage Cakes" by Julie Richardson.
Labels: Ozark pudding cake recipe, pear cake recipe, pudding cake recipe
