First let me just say thank you to everyone who voted and encouraged me so far. I couldn't be here without you! I'm nervous, excited and, above all, grateful. Thank you all from the bottom of my heart!
“Channel your inner Julia Child and put one of your favorite recipes on film. Pick a recipe from your blog archives and make it come to life on video by showing readers the perfect way to poach an egg or just how passionate you are about seasonal ingredients. Keep your video under 5 minutes for maximum impact.”
I did my hair up all pretty. I made sure my eyelashes were expertly curled. I sported my cute new pink polka dot apron. I spent two days scrubbing every inch of my kitchen. I practiced my smile in the mirror.
Sure I might say “so” a few too many times. I might prattle on about my love of demerara sugar. I might have neglected to peel the sticker off the back of my cake pan even after using it twenty some odd times. I might not have a fancy kitchen island and used my deep freezer covered in a tablecloth instead. I might be wearing glass pearls instead of the real thing.
As Julia Child would say, no excuses, no apologies. This is me. Unadulterated Lindsey.
Source: Adapted from my family recipe.
1/2 cup dark brown sugar
1/4 cup unsalted butter
3 pears, sliced
1/2 cup unsalted butter
1/2 cup dark brown sugar
1 cup flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Preheat the oven to 350 degrees and position a rack in the center. Butter a 9 inch round cake pan and place a circle of parchment paper to fit on the bottom of the pan. Butter the parchment paper as well and then set it aside.
In a small sauce pan combine 1/2 cup of brown sugar and butter and heat it on low heat until the butter is melted and the sugar is dissolved. Remove it from the heat and pour it into the prepared cake pan. Layer the sliced pears over top of that in a circle with overlapping edges.
In a large bowl with an electric mixer cream together the butter and 1/2 cup brown sugar then blend in the eggs. In a separate bowl whisk together the flour, cinnamon, nutmeg, cloves, baking powder and salt. Add the dry ingredients and milk to the butter, sugar and eggs mixture alternating by thirds.
Pour the batter over the pears and bake it for 30 – 35 minutes. Leave the cake to cool in the pan for 10 – 15 minutes. Once the pan is cool enough to touch carefully flip the cake over onto a serving plate by placing the plate upside down over the cake pan then, while gripping both the plate and pan, quickly turn the whole thing right side up. Lightly jiggle the cake out of it's pan and enjoy!