PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING
Steps:
- Position rack in center of oven and preheat to 350 degrees. Butter two 9" cake pans, and line bottoms with parchment paper. Mix dry ingredients for cake in a large bowl. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 min. To the dry mixture, add pear nectar, eggs, molasses and crystallized ginger, then add brown butter. Using an electric mixer, beat batter 2 min on medium speed. Fold in pears. Pour batter into prepared pans. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 25 min. Layers will be very thin. Cool cake in pans on racks for 15 min. Shake pans gently to be sure cake is free (run knife around edge if necessary), dump out and turn back onto parchment side, finish cooling on racks. Meanwhile, make frosting by beating cream cheese and butter until light and fluffy. Add powdered sugar 1 cup at a time until most of it is incorporated. Taste for sweetness, adjust to taste. Add sour cream, beat until incorporated. Add vanilla, beat until frosting is light and fluffy. Cover and chill for at least 1 hour. (Can be made 1 day in advance.) Peel parchment off, torte layers. Place first layer on cake board or serving platter. Put a layer of frosting on. Repeat with next two layers, then put the last layer of cake on top, smooth side up (no crumbs!). Do not frost top. Frost sides of cake smooth, then pipe an edge around the top to hold the praline topping. Cover and chill for at least 4 hours or overnight. Shortly before serving, make topping by stirring butter, brown sugar and heavy cream in a heavy medium saucepan over medium-high heat until smooth. Boil 3 min, stirring often. Stir in pecan halves. Take cake out of fridge, spoon warm topping into center. Serve immediately for gooey texture, or later for a more southern praline texture.
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