November 21, 2017
Upside-Down Poached-Pear Cake
Yield: Serves 8
- Stir wine with sugar in medium saucepan over medium heat until sugar is dissolved.
- Add remaining ingredients, making sure there’s enough liquid to cover pears. If not, add enough water to cover pears.
- Reduce heat to medium-low and simmer, covered, 20 to 25 minutes or until pears are tender.
- Lift pears into bowl using slotted spoon and reserve.
- Increase heat to high and bring poaching liquid to boil. Cook until remaining liquid is reduced to about 1⁄2 cup. Remove from heat and return pears to liquid. Allow to cool to room temperature.
Make Steamed Pudding Batter
- Arrange oven rack in center of oven and preheat to 300°F.
- Butter 9″-diam. cake pan (with sides at least 2″ high) and line bottom with parchment paper.
- Whip egg whites with electric mixer on medium-high until soft peaks form, about 3 minutes. Stream in half of sugar, while whipping. Continue whipping until stiff, glossy peaks form, about 2 more minutes after adding sugar. Transfer whites to large mixing bowl.
- Clean out bowl and whip egg yolks with remaining sugar on medium-high until light and fluffy, about 2 minutes. Beat in remaining ingredients plus half of whipped egg whites until just combined. Fold in remaining egg whites with wooden spoon. Batter will be thin.
Assemble And Bake Cake
- In prepared cake pan, neatly arrange poached pear slices in circular pattern, fitting slices as tightly as possible. Pour residual poaching liquid over top of pears.
- Gently pour batter evenly into pan.
- Spray piece of foil with cooking spray and cover pan with foil (spray side down).
- Bake 50 minutes to 1 hour. To test cake, peel foil back and check middle of cake with small knife — batter should be just cooked with slight moistness in middle.
Cool And Serve Cake
- Remove from oven and remove foil. Let cake cool in pan 20 minutes.
- While still warm, invert cake onto serving plate. Peel back any parchment stuck to cake. Serve immediately, topped with cinnamon ice cream.