Several months ago, I came across this peach cake recipe from the Barefoot Contessa…
And, while I’m not a huge fan of fresh fruit in cakes, this one sounded interesting… so I gave it a go.
I was right, while the idea was good, the fresh peaches congealed in the bottom of the cake pan and the batter never really set.
So, since FRESH peaches are overly watery and have that fresh fruit enzyme going on, why not try it with tinned peaches – maybe they would work better.
So, I scrapped the idea of peaches – and tried again. This time with tinned pears, and I added sweetened dried cranberries to balance out the pear flavor.
It was…. OK… just.
I thought maybe changing out the spice profile might give it some zing…
My sis had given me a jar of Mahlab for Christmas, and I thought the bitter cherry / slightly floral notes might lift it up some. I also flipped the fruit layers and since the pears were going to slump… I’d just go ahead and put them on the bottom with the cranberries on top.
The cranberries weren’t heavy enough to sink and pull the sugar layer into the batter… so everything stayed on top and got kinda crusty. The cranberries turned to jerky….
So I tried again and flipped the layers
What became evident all through the versions, was no matter how much spice I added to the sugar layers.. it never really read spice cake. The taste was still basic, dense cake with fruit….. but I still thought there was a great cake in there…. somewhere.
It finally hit me around 11 pm one night to mix the sugar coating WITH the pears and make it a syrup.
The pears were perfect! the flavor was better… but there still wasn’t something quite right with the cake. The Contessa’s recipe called for sour cream. … you already know my problem there… so I had just been substituting Homestead Creamery Whole Cultured Buttermilk. (their buttermilk is super, super, super thick) and I thought it would be an ok substitute. The thing is, buttermilk has no fat…. so that’s a problem. And, it was a main problem with the cake throughout this whole process.
Since, I’ve had some success adding aged white cheddar in recipes that called for sour cream, I thought why the hell not….
It was, in short, … perfect.
The perfect crumb, the perfect spice, the perfect flavor. I was so pleased with it. Proudly, I took a final piece to Jane so I could bask in the wonderment…. and she says….
” Don’t be mad… but please don’t make that cake again. I really hate pears in cake.”
Spiced Pear & Cranberry Cake
Based on “Fresh Peach Cake” by Ina Garten
For the Batter:
2 Cups AP Flour
1/4 pound Salted Butter
1 Cup Sugar
2 Large Eggs
3/4 Cup Whole, Cultured Buttermilk
1/4 Cup Packed Grated Extra Sharp White Cheddar
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
For the Sugar Coating:
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Allspice
1 Can Sliced Pears in Juice – Drained
1 Cup Sweetened, Dried Cranberries
Tools of the Trade:
10″ Springform Pan
Stand Mixer with Paddle
A Couple of Mixing Bowls
Measuring Spoons & Cups
Preheat the over to 350.
Mix together the coating sugar, cinnamon, nutmeg and allspice. Divide the mixture in 1/2 and set aside.
Cream the butter and sugar. Add the eggs, buttermilk and cheese, beat until light and smooth. Whisk together the flour, soda, salt and baking powder and slowly add to the batter. Mix until the batter is smooth.
Lightly grease the pan and pour 1/2 the batter into the bottom. Place a layer of dried cranberries and 1/2 the dry coating mix evenly over the batter.
Top with the rest of the batter and smooth to an even layer. Mix the remaining sugar coating with the drained pears and place evenly across the top of the cake. – pour any remaining syrup on top of the pears.
Place the spring form on a sheet pan in case your pan leaks.
Bake at 350 for 55 to 60 minutes – a tester will come out clean when inserted in the center of the cake.
Place on a rack and remove the form to cool.
Cool for a minimum of 30 minutes before serving.
The cake is dense… but delicious (regardless of what Jane says). It isn’t so much a dessert cake, but a “come over and have some cake and coffee” kind of cake. Not too sweet, not too heavy, just right for a late even snack.