GINGERBREAD CAKE with CARAMELIZED PEARS

This could also be named the "Goldilocks Cake." There were versions that were "too hard" and others that were "too soft" before we were happy with the final result-which is "just right"! It has a delicate texture and exactly the right amount of spice. The "gingered" whipping cream and the caramelized pears add the perfect finish.

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup pear puree {about 1 small ripe pear}
1/2 cup buttermilk
1 cup butter, room temperature
1 cup packed brown sugar
3/4 cup molasses
3 large eggs
Caramelized Pears {recipe follows}
1/2 cup whipping cream
1 tablespoon sugar
2 teaspoons minced crystallized ginger

Grease and flour a 10" bundt pan. Set aside. Sift the flour, baking soda, cinnamon, powdered ginger, allspice, cloves, and salt. Set aside.
Combine the pear puree and buttermilk. Set aside.
Cream the butter and brown sugar. Add the molasses. Add the eggs one at a time, making sure the first is incorporated before adding the next {do not be alarmed if the batter looks curdled at this point}. Alternately add the sifted dry ingredients and the pear mixture to the batter, scraping down the sides of the mixing bowl to make sure everything is incorporated. Pour into the prepared bundt pan. Bake in the center of a preheated 350 degree oven about 50 minutes-until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. {While the cake is baking, prepare the caramelized pears.} Remove the cake from the oven. Cool in the pan for 10 minutes. Remove from the bundt pan and set on a cooling rack. The cake may be served warm or at room temperature.
Whip the cream with the 1 tablespoon sugar, until soft peaks form. Fold in the crystallized ginger. Slice the cake and arrange on individual serving plates. Top each slice with whipped cream and caramelized pears.
Serves 12-14.

CARAMELIZED PEARS

3 tablespoons butter
4 ripe pears, peeled, cored, and cut into 1/4" slices
3/4 cup sugar

Melt the butter in a large, heavy-bottomed skillet. When the butter is sizzling, add the sliced pears. Toss the pears to coat them with the butter. Sprinkle the sugar over the pears and stir. Cook, stirring gently, over medium to medium-high heat until the pears are caramelized and tender, about 5 minutes. Remove from the heat and cool to room temperature.