Posted by Nancy on September 26, 2018
It's late September as I write this, and the pears are dangling from their branches like ornaments. They called to me the other day as I was cleaning up the raised vegetable beds, and I felt compelled to take a break and enjoy one in all its juicy splendor. My friend TJ, served a salad last weekend with crisp julienned Asian pears tossed with arugula and a yummy vinaigrette.
I was inspired to make this cake for my mahjonng group yesterday-can't let those pears go to waste! It's simple to make, and Sweetlife Farm's Salted Whiskey Caramel Sauce makes the frosting memorable. So memorable, that I was forced to lick the beater and the spatula as I was cleaning up....the piece we enjoyed at bedtime with a libation was a perfect ending to the day.
For the Caramel Pears:
3 Fresh pears, 1/2 stick butter, 1/2 cup brown sugar, 1/4tsp sea salt.
Melt the butter, sugar and salt. Peal and cut pears into 1/2” chunks and stir gently into the melted mixture. Set aside and cool to room temperature.
For the Cake:
1 stick of butter at room temp, 1 cup brown sugar, 1 2/3 cup flour, 3/4 tsp baking powder 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
Cream butter and sugar together, add eggs one at a time. Mix dry ingredients together and add to butter mixture just until incorporated. Fold in the caramelized pears and pour into a greased 10” cast iron skillet. Bake @350 for 30-35 min, until toothpick comes out clean. Cool before frosting.
For the Frosting:
1 stick butter at room temp, 2 cups confectioner’s sugar, 1/2 cup Sweetlife Farm Salted Whiskey Caramel Sauce warmed, ~ 2 tbs cream, flaked sea salt .
Beat butter and sugar together until creamy and well mixed. Beat in caramel sauce and enough cream to reach spreading consistency. Spread over cooled cake, sprinkle with flaked sea salt.