Saffron-Scented Pear Upside-Down Cake
Buttery and sweet, pears are well suited to pastries and other end-of-meal treats. In an exotic twist on upside-down cake, saffron and ginger exert a Middle Eastern influence on Comice pears.
- Servings: 6
Source: Martha Stewart Living, October 2006
- Vegetable oil, cooking spray
- Pinch of saffron threads
- 1 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Comice pears, (6 to 7 ounces each)
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup nonfat buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely chopped crystallized ginger
Preheat oven to 350 degrees. Coat an 8-inch square or round cake pan with cooking spray. Line bottom with parchment paper, and set aside.
Pulse saffron and 1/4 cup sugar in a spice grinder until well combined. Put butter and saffron sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Using a small offset spatula, spread mixture into prepared pan.
Peel pears; halve lengthwise, and core. Using a mandoline or a very sharp knife, cut pears lengthwise into 1/4-inch-thick slices. Arrange pears decoratively in pan over saffron-butter mixture.
Whisk together flour, remaining 3/4 cup sugar, the baking powder, ground ginger, and salt in a large bowl. Whisk buttermilk, oil, eggs, and vanilla in another bowl. Add buttermilk mixture to flour mixture in a slow, steady stream, whisking. Stir in crystallized ginger.
Spread batter over pears. Bake until set and a cake tester inserted into center comes out clean, 40 to 45 minutes. Let cool 5 minutes. Place a serving platter upside down over pan; flip to unmold cake. Peel off parchment.