This recipe was the cover for our 2018 November/December “Food for Gathering” issue and comes from the amazing Two Cups Flour baking blogger, Jenn Davis. Made with cardamom and cinnamon, it’s not only a recipe to impress, but one to warm your insides on these cold winter days!
1. To prepare cakes, preheat oven to 350F. Grease three 4-inch cake pans or 10 3-ounce muffin cups.
2. In a bowl, combine butter and milk, set aside.
3. Beat eggs with sugar until thick. Add flour, baking powder, salt, and spices. Add milk mixture and stir well.
4. Divide batter between cake pans or muffin cups. Place on a cookie sheet. Bake for 30-45 minutes or until toothpick inserted into center comes out clean. Let cool for 10-15 minutes. Remove from cake pans.
5. With a spoon, remove a small circle from the center of each cake. Take out just enough cake for your pear to rest comfortably on top.
6. Place each cake on a serving plate. Gently set a poached pear into the center. Pour Maple Cream Sauce over the pear and sprinkle with cinnamon and/or nutmeg.
7. To prepare pears, peel pears leaving the stem intact. In a medium sized saucepan, combine water, wine, and sugar. Add cinnamon sticks and pears.
8. Bring liquid to a soft boil until sugar is dissolved. (Stir gently with wooden spoon; do not damage pears).
9. Reduce heat and simmer 35-40 minutes. Gently remove with a slotted spoon and set on a paper towel.
10. To prepare maple cream sauce, beat cream cheese, vanilla, and maple until smooth and creamy. Add sugar and continue beating. Add milk until desired consistency.
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