More like cornbread than birthday cake, this snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp Kosher salt
2 cups finely ground cornmeal
1 firm, ripe pear
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
6 eggs, room temperature
1 1/2 tsp vanilla
Apple jelly, marmalade or apricot preserves, for glazing
1. Measure the flour, baking powder, salt and cornmeal into a medium-size bowl and whisk together to combine.
2. Use a paring knife to cut the pear in quarter-inch-thick slices. Without overlapping them, fan the slices on the bottom of a lightly greased 10-inch round cake pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for about 6 minutes, or until light in color and fluffy. Scrape the sides and bottom of the bowl once during the process.
4. Crack eggs into a bowl and add vanilla. With the mixer on medium speed, gradually pour in the egg mixture, allowing eggs to fall in one at a time and incorporate completely before adding the next. Scrape the sides of the bowl once or twice while mixing.
5. Reduce mixer speed to low. Add dry ingredients and stop mixing just before flour disappears. Use a rubber spatula to finish mixing by hand.
6. Gently cover pears with batter and bake 35 to 40 minutes at 350 degrees. The cake is ready when it begins to pull away slightly from the edges of the pan.
7. Let the cake cool 5 minutes before inverting it onto a serving plate. Heat marmalade with enough water to create a syrupy consistency and brush over top and sides of cake to lightly soak. Serve with crème fraiche or whipped cream.
Makes one 10-inch cake, about 12 to 16 servings
Piper Davis and Ellen Jackson, The Grand Central Baking Book (Ten Speed Press, 2009)
Photo by Leah Harb
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