This is it. It doesn’t get any better than this, or any more decadent. If you are looking for the ultimate dessert, you have found it. This cake is labor-intensive, but the taste, texture, and scent are transcendental. Whipped cream is an essential accompaniment, preferably with a bit of almond extract added (about half a teaspoon). The recipe is originally from the San Francisco Chronicle food section.
Caramel:
- 1 stick (1/2 cup, 8 tablespoons) butter
- 3/4 cup brown sugar
- 2 tablespoons maple syrup, honey, or corn syrup
Pears:
- 4 large, ripe pears, peeled, cored, and sliced thinly
- Juice of 1 lemon
Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups white sugar
- 3 eggs
- 2 1/2 cups flour
- 3/4 cup fine yellow cornmeal or polenta
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1 cup milk
Preheat oven to 350 degrees. In a small pot, combine the butter, brown sugar, and syrup or honey; heat over medium until the butter is melted and the caramel is uniform, but not any longer. Spread in the bottom of a circular or square cake pan, about 9 or 10 inches across. You can also use a cast-iron skillet.
Slice the pears and sprinkle the lemon juice over them. Now arrange them on top of the caramel in the pan. This can be as creative or as casual as you wish and have time for.
For the cake, whip the butter and sugar together in the KitchenAid, using the white paddle attachment. Or beat it well in a bowl with a wooden spoon. Mix in the eggs one at a time, then the vanilla extract. Combine the dry ingredients in a separate bowl. Add the dry ingredients in 3 batches to the wet ingredients, adding 1/2 cup of milk at a time in between. Beat well. Spread the batter over the pears in the pan. Bake for 45 to 55 minutes, or until golden on top. Let rest for 10 minutes or so, then invert onto a platter and serve warm.
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