FRESH GINGER CAKE

Fresh Ginger Cake image

Yield Serves 2 with leftovers

Number Of Ingredients 21

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1/4 cup unsulfured molasses
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1 large egg
2 teaspoons finely grated peeled fresh gingerroot
1/2 teaspoon freshly grated lemon zest
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Accompaniments if desired
caramelized pears
vanilla ice cream
For caramelized pears
2 medium firm-ripe pears
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/4 cup sugar
3 tablespoons water
1 1/2 teaspoons Cognac or other brandy
3 tablespoons heavy cream

Steps:

Caramelize pears:
Peel pears and cut each pear lengthwise into 6 wedges, discarding cores. In a bowl toss pears with lemon juice. In a heavy skillet just large enough to hold pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3 minutes. Sprinkle pears with sugar and cook, shaking skillet and turning pears, until sugar is melted and pears are tender. Transfer pears with a slotted spoon to bowl.
Boil sugar mixture remaining in skillet stirring occasionally and swirling skillet until it begins to turn a golden caramel. Remove skillet from heat and carefully add water, brandy, and cream. Return skillet to heat and simmer sauce, stirring until smooth and thickened slightly. Return pears to skillet and cook until heated through.
Serve pears and sauce with ice cream.
Make cake:
Preheat oven to 350°F. Butter and flour an 8-inch square baking pan.
In a bowl whisk together molasses, sour cream, butter, brown sugar, egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt. Stir batter until just combined and spread evenly in baking pan. Bake cake in middle of oven until a tester comes out clean, 15 to 20 minutes. Cool cake in pan on a rack 5 minutes and turn out onto rack.
Server cake with caramelized pears and ice cream.