Yes! A post! I've been so busy lately with my dissertation, teaching, and job applications that I haven't had any time to think about blogging. Cooking still happens though and we've been loving curries and all things with rice. I think I could happily be a vegan if I ate vegetable jhalfrezi every day too.
So for Thanksgiving, some friends of ours hosted a vegetarian-themed potluck. No turkey, but plenty of goodness. It was the best tasting Thanksgiving I've ever had. Take a look at this:
So very good. Friends, wine, food, a great Thanksgiving. Very tasty.
Back to the cake. This is an epicurious recipe. I was looking for an alternative to the pumpkin pie. Well, not an alternative, we had pumpkin pie too. Gingerbread is such a nice, festive holiday flavor. Bosc pears give it a nice sweetness and different texture. The best part is that you start out in a cast-iron skillet and end up in one too. I guess maybe that's typical of upside-down cakes. I've never been a fan of pineapple upside-down cakes, but this is really great.
(the recipe calls for more butter and brown sugar but I made the cake for a test-run and the first time the topping was a little goopy. It's best to cut back on the butter and sugar)
2 1/2-3 Bosc Pears, sliced
1/4 stick of butter
1/2 cup light brown sugar (or really just enough to cover the skillet well).
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup mild molasses
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten