Pear Pecan Saucing Cake
Made in the manner of a pudding cake, this dessert has a more substantial cake texture and plenty of caramel-like sauce and sweet pears to surround it!
- 4 c peeled, cored, chopped ripe pears (1/2 inch)
- 3 Tbsp lemon juice
- 1 c chopped pecans
- 2 c all purpose flour
- 1/2 c granulated sugar
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 1/2 c milk
- 3/4 c packed brown sugar
- 1 stick (1/2 c) unsalted butter, diced
- 2 c boiling water
- Preheat oven to 375 degrees F and grease a 13 x 9 x 2 inch baking dish.
- Place pears evenly in the bottom and sprinkle with lemon juice, followed by pecans.
- In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, allspice, ginger, cloves and salt.
- Using a wooden spoon, add the milk and blend briefly into a thick batter. (Do not over-mix.)
- Spoon the batter evenly over the pears, then smooth out. (It is okay if there are some gaps in the coverage.)
- In a medium spouted bowl, blend the brown sugar, butter, and boiling water until the butter is melted and the mixture is smooth. Pour evenly over the batter. (There will be pooled liquid in places.)
- Bake uncovered 50 minutes, or until well-browned. Cool about 30 minutes. Serve with whipped topping if desired. (Also good at room temperature.)