Spice Cake With Caramelized Pears And Maple Buttercream
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
63
Sweetness
62
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2.666667 cups
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Salt2 tsps
Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (grated)1 tsp
Ground Cloves1 cup
Whole Milk1 tsp
Pure Vanilla Extract1 tbsp
Granulated Sugar5 large
Egg1 tbsp
Lemon Juice (fresh)2 tbsps
Brandy1 tsp
Cream Of Tartar1 cup
Maple SugarDirections:
1
Butter and flour cake pans
2
Make spice cake: Preheat oven to 350°F with rack in middle
3
Butter and flour cake pans
4
Whisk together flour, baking powder, salt, and spices in a large bowl
5
Stir together milk and vanilla in a small bowl
6
Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes
7
Add eggs 1 at a time, beating well after each addition
8
At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined
9
Divide batter among pans, smoothing tops, then rap pans once or twice on counter to eliminate any air bubbles
10
Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes
11
Cool in pans on racks 10 minutes
12
Run a thin knife around edge of pans, then invert cakes onto racks
13
Reinvert and cool completely
14
Preheat oven to 350°F with rack in middle
15
Whisk together flour, baking powder, salt, and spices in a large bowl
16
Stir together milk and vanilla in a small bowl
17
Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes
18
Add eggs 1 at a time, beating well after each addition
19
At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined
20
Divide batter among pans, smoothing tops, then rap pans once or twice on counter to eliminate any air bubbles
21
Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes
22
Cool in pans on racks 10 minutes
23
Run a thin knife around edge of pans, then invert cakes onto racks
24
Reinvert and cool completely
25
Caramelize pears: Peel and core pears, then coarsely chop
26
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes
27
Stir in sugar, lemon juice, and brandy and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes
28
Peel and core pears, then coarsely chop
29
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes
30
Stir in sugar, lemon juice, and brandy and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes
31
Make buttercream: Beat egg whites with cream of tartar and salt using cleaned beaters at medium speed until they just hold soft peaks
32
Add maple sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks
33
Boil maple syrup in a small heavy saucepan over medium heat, undisturbed, until it reaches soft-ball stage (238 to 242°F on candy thermometer), 3 to 7 minutes
34
With mixer at low speed, immediately pour hot syrup in a slow stream down side of bowl into egg whites, then beat at high speed, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes
35
(It's important that meringue be fully cooled before proceeding
36
) At medium speed, add butter 1 tablespoon at a time, beating well after each addition
37
(If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter
38
) Continue beating until buttercream is smooth
39
(Mixture may look curdled before all butter is added but will come together before beating is finished
40
) Beat egg whites with cream of tartar and salt using cleaned beaters at medium speed until they just hold soft peaks
41
Add maple sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks
42
Boil maple syrup in a small heavy saucepan over medium heat, undisturbed, until it reaches soft-ball stage (238 to 242°F on candy thermometer), 3 to 7 minutes
43
With mixer at low speed, immediately pour hot syrup in a slow stream down side of bowl into egg whites, then beat at high speed, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes
44
(It's important that meringue be fully cooled before proceeding
45
) At medium speed, add butter 1 tablespoon at a time, beating well after each addition
46
(If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter
47
) Continue beating until buttercream is smooth
48
(Mixture may look curdled before all butter is added but will come together before beating is finished
49
) Assemble cake: Put 1 cake layer on a serving plate, then spread with 3/4 cup buttercream and top with half of pear filling
50
Top with second cake layer, 3/4 cup buttercream, and remaining pear filling
51
Top with remaining cake layer, then frost top and sides of cake with remaining buttercream
52
Put 1 cake layer on a serving plate, then spread with 3/4 cup buttercream and top with half of pear filling
53
Top with second cake layer, 3/4 cup buttercream, and remaining pear filling
54
Top with remaining cake layer, then frost top and sides of cake with remaining buttercream