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Saffron-Scented Pear Upside-Down Cake

Saffron-Scented Pear Upside-Down Cake

Martha Stewart Living, October 2006 http://www.marthastewart.com/328092/saffron-scented-pear-upside-down-cake
5
Rated
100100(4)4
  • Yield Serves 6

Ingredients

    • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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