Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, November 9, 2012

Pear and Gingerbread Cakelets

 By Kerrie
Hi!  I have the prettiest little cakelets to share with you today.   Imagine a flavor blend of aromatic gingerbread wrapped with the elegant taste and texture of pear…..  Don’t stop yet.  There is more to this taste bud narrative.  Topping it all off, a pecan praline dripping ever so slightly down the sides…

This recipe will yield 10 cakelets if baked in the little Pampered Chef 1-cup prep bowls we have used before for peach, fig and plum cakelets.

If this intrigues you, let’s bake….


4 Pears - ripe but not soft.   I am using Bosc
¼  cup softened butter (for brushing the bowls) more or less
1 ½ cups butter (for the batter) softened
2 ½ cups cake flour
1 heaping teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup packed dark brown sugar
1 cup molasses
1 teaspoon vanilla extract
2 large eggs
½ cup milk
4 Tablespoons butter
4 Tablespoons brown sugar
4 Tablespoons chopped pecans


First, let’s prepare the dry ingredients and set aside.   To a medium size mixing bowl add the cake flour, baking soda, salt, ginger, cinnamon, allspice and cloves.   Vigorously dry whisk to blend the spices and leavening.  

Next, brush the inside of 1-cup prep bowls with softened butter from top to bottom.

Now, rinse the pears and pat dry with a paper towel.  Then slice very thin using a mandoline slicer.

Then, overlapping, press pear slices against the inside of the glass bowels.  Don’t worry if the slices are longer than the depth of the bowl – you can trim the excess after the batter has been added.   The batter will keep the slices in place so the trimming will not cause them to fall away from the sides of the glass bowls.  Set aside.

Now, pre-heat oven to 350 degrees F.

Okay, let’s mix the wet ingredients.   To the bowl of a food processor add the butter and run on low.  Then add the dark brown sugar.   Run on low for a few more seconds until creamy.  Scrape the sides and bottom.  Remove scrapings against one of the blades.

Then, add the molasses, vanilla, eggs and milk.   Run on low for a few seconds until well combined.  Again, scrape the sides and remove scrapings against one of the blades.

Now, top the wet ingredients with the dry in two increments.   After each addition scrape the sides.   Run for another second after the second addition of the flour mixture.   The batter should appear very smooth.

Now, using a medium size scooper, ladle the batter into the bowls.

Then, trim longer pear slices even with the top of the bowl.

Place the filled prep bowls on a cookie sheet and place in pre-heated oven to bake for 28 - 33 minutes, or when a toothpick inserted into the middle or cracked surface of a cake comes out clean.

When done, place each bowl on a wire rack to cool for 5 minutes.   

Then using a knife, run around the rim to loosen any cake or pear sticking to the side.  Then turn out over a cake plate (Just place the bowl on the plate upside down.   Allow it to sit for a few seconds and then just give it a slight giggle.  The cakelet should drop right out.   Top with the praline mixture – see below.

Praline Topping

To a small sauce pan add 4 Tablespoons butter and melt over medium high heat.   Then add 4 Tablespoons brown sugar and stir into the melted butter.   Then add the 4 Tablespoons chopped pecans.   Continue to cook over medium high heat until the mixture starts to bubble.  Then remove from heat and continue to stir until ready to spoon over the cakes. 


No comments:

Post a Comment