I ran out of time to do a full post, but I made a terrific cake this morning and wanted to spread the word! It started with big, beautiful Bartlet pears on sale at the supermarket, and it ends with bored, hungry children!
The recipe is based on the great Martha Stewart’s pear upside-down cake. I did not bother to separate the eggs and fold in the whites. That technique is wonderful and definitely makes the cake lighter, but if you don’t have time you can just throw the whole egg in there and beat it for a minute on high. It won’t be exactly the same, but it will be pretty close.
I also added a sprinkle of ginger between the butter/brown sugar mix and the pears.
Art Farm Oregon 