.WAFL (l Ô@S׶v±bĘ5/ÂŔŁ)ÉůŐřntry(ć@•E”`gnŔ^Ť×ířž×¶v±bĘ5/ÂŔŁ)ÉůŐř rurl Lhttp://ww2.kingarthurflour.com/cgibin/htmlos.cgi/25136.1.749901050142802285mime text/htmlhvrsdata

Purchase Ingredients for this recipe

Ginger and pears, cinnamon and apples—these fall fruits seem to have very specific spices they pair comfortably with. The following recipe comes from my friend Nonni in Old Town, Maine, who got it out of a booklet of recipes that came with the flat of Maine blueberries she’d purchased. It started out as a blueberry cake (natch), but as it worked its way south, and blueberries fell out of season, it became an apple or pear cake. Any way you slice it, this super-moist cake, atop creamy textured fruit in its own sauce, is delightful.

For an extra-special presentation, bake this cake in a deep (1 1/2-inch) stoneware pie pan. When you’re going to serve right out of the pan, it’s always a plus to use something presentable!


2 cups peeled, cored and sliced pears (16 ounces), about 3 medium pears;
      or apples (11 1/2 ounces), about 3 medium or 2 very large apples
1 tablespoon lemon juice
1/4 cup (2 ounces) unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
1 teaspoon baking powder
1 teaspoon ginger (for the pears) or 1/2 teaspoon cinnamon (for the apples)
1/2 teaspoon salt
1 large egg
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk


3/4 cup (5 1/4 ounces) sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon ginger (for the pears) or 1/2 teaspoon cinnamon (for the apples)
1 cup (8 ounces) hot water (hot from the tap, not boiling)

To make the cake: Lightly grease an 8-inch square or 9-inch round pan. Place the fruit in the pan, and sprinkle it with the lemon juice.

In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth. Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition. Spoon the batter over the fruit in the pan, spreading it to mostly cover.

To make the topping: Whisk together the sugar, cornstarch, salt, and spice. Sprinkle this mixture over the batter, then carefully pour the hot water over all. It will puddle on top; that’s OK.

Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top. Remove it from the oven, and serve warm with vanilla ice cream or whipped cream. Yield: 8 to 9 servings.

September 16, 2003

Purchase Ingredients for this recipe