After a stressful couple of weeks of packing and moving into a new place, we’re finally all settled in! I haven’t moved in three years and now can remember why I try to avoid it at all costs: it’s absolutely no fun. The only good thing that comes from it is purging all the crap that you’ve accumulated over the years and being able to make space for new stuff. I’ve finally figured out a good baking and photography setup as well and I’m beyond happy with it. I was worried that working in a new kitchen would mess up my lighting situation for photography, but I’m ecstatic to report that the lighting is better than my previous apartment.
I’d been wanting to include more cake recipes on my blog, whether multi-layered with frosting or simple snacking cakes. Although I love eating the former option, when it comes to baking, I will always go for the latter. A single layer cake, whether it be an upside-down cake, a skillet cake, or one made in a springform pan (like today’s recipe) is much more approachable. They usually are amazing on their own, aka no frosting is needed, but can easily be elevated with a simple dusting of confectioners’ sugar or homemade whipped cream. Furthermore, I strongly believe that these kinds of cakes are perfect for any time of day, not only for dessert, and also are easily transportable. Wins all around.
So I set out to make a new single layer cake and used a fruit that I had not featured on the blog yet: pears! I feel like pears are the ugly cousin to the ever-so-popular apple and are therefore overlooked in the kitchen. I must admit that I even forget about their existence, especially since I eat an apple a day during the autumn season. But I’m happy to report that the pear cake that I made not only highlights the not-so-popular fruit, but makes you crave it even more.
Since pears are in season during the cozy autumn and winter months, I wanted to pair it with plenty of warm spices (5 to be exact) including ginger and cloves. The moment you take a bite of the cake, there’ll be no doubt in your mind that you’re eating a spice cake… it’ll hit you right away. And to give the cake an insanely moist texture, I reached for mascarpone cheese instead of what you might find in other cakes (like sour cream, yogurt or vegetable oil). I chose the mascarpone because I wanted to give the recipe a bit of an Italian feeling - mascarpone is essentially Italian cream cheese - and also because I only have one other recipe featuring it (my fruit tart). I was a bit nervous that it wasn’t going to work, but in the end, the risk was worth it. The texture is perfect and makes the cake memorable.
I think this cake would be perfect for Thanksgiving and/or Christmas time as a little snack or brunch item for any house guests or family members that are visiting. Like almost all of my recipes, this one is anything but fussy, yet it yields an amazingly delicious treat that also makes the house smell incredible. In my opinion, those kinds of recipes are essential during the chaotic holiday months. Give this cake a try before pears are out of season!
Pear Spice Cake with Mascarpone
Makes (1) 9-inch cake
Ingredients
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. allspice
1/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/2 tsp. vanilla extract
1/2 cup mascarpone cheese
2 ripe pears, thinly sliced
Confectioners’ sugar, to finish
Directions
Preheat the oven to 350°F and grease a 9-inch springform cake (a plain cake pan works as well) with either butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer) cream the butter and sugar together until light and fluffy, about 3 minutes. Scrape down the bowl with a spatula.
Add in the eggs one at time, making sure each one is incorporated until adding the next. Mix in the vanilla extract, and then finally add the mascarpone cheese. Mix together until no more lumps of mascarpone remain.
With the mixer on low, slowly add in the flour mixture and stop the machine when it’s almost all combined. Finish mixing with a spatula and then transfer the batter to the pan. The batter is on the thicker side, so use your spatula or an offset spatula to create a smooth, even layer. Assemble the pear slices on top of the cake in any pattern you desire.
Bake the cake in the preheated oven for 45-55 minutes, or until the cake has puffed up, is a deep golden brown, and a toothpick inserted in the center comes out fairly clean.
Allow the cake to cool on a cooling rack for about 5 minutes before removing the springform pan attachment. Dust with confectioners’ sugar and enjoy!