We travelled to visit our very good friends outside of Boston for Christmas. I brought my 12″ cast iron skillet. Over the course of the visit, I wound up using it for bacon, sauteéing turkey livers, and at least one or two other applications.
But general-purpose uses aren’t why I brought the skillet. I brought it because I have a love affair with this upside-down cake, and I wanted to bake it fresh for Christmas. It’s rustic, hearty, not too sweet, and great for breakfast after a big roasted turkey dinner the night before.
I used a combination of pears, lemon juice, and fresh ginger for the produce part, but you could use just about any fruit you like. Apples and cranberries would work well. An all-berry cake would roughly resemble a New England style buckle or cobbler. Whatever you do, arrange the fruit in layers, with an eye towards presentation.
Sorry, no pictures this time. Too much going on, too much to eat. Trust me, though, it’s gorgeous.
Pear-Ginger Upside-Down Skillet Cake
Original recipe from Moosewood Restaurant Cooks at Home
3 medium cornice pears (the firm, crisp kind)
Juice of 1 lemon
3/4″ knuckle of ginger, chopped finely
1/2 c. butter, divided (one stick)
1 c. brown sugar, packed, divided
2 eggs
2 tsp. vanilla
1/2 c. rolled oats
1/2 c. cornmeal
1 c. whole wheat pastry flour
1 T. baking powder
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/4 tsp. salt
2/3 c. milk
Preheat oven to 350 degrees. Combine first three ingredients in a large bowl and mix well. Heat up your skillet on the stovetop, and melt 1/4 c. butter together with 1/2 c. brown sugar. Arrange fruit in skillet, and set aside.
Process rolled oats in a food processor or mini-prep until you have effectively made oat flour. In a small bowl, combine oat flour, cornmeal, whole wheat pastry flour, baking powder, spices, and salt.
Cream together remaining butter and sugar. Mix in eggs and vanilla. Alternate adding dry ingredients to bowl with milk, to form a uniform batter. Spread over fruit in skillet.
Bake 40-45 minutes, until a knife in the center comes out clean. Cool 5-10 minutes in the skillet, then invert onto a plate for serving.
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