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ISO GG's pear cake recipe

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  • Shaebones Dec 12, 2004 09:04 AM

I know it was posted recently but for the life of me I can't locate it. Would like to make it today. Can someone post the link??
Thanks.

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  1. c
    Caitlin McGrath

    Here it is!

    Link: http://www.chowhound.com/topics/show/...

    7 Replies
    1. re: Caitlin McGrath

      I think we posted at the same time. Your message, however, is more convenient. Well done.

      1. re: Nancy
        c
        Caitlin McGrath

        I haven't made it yet, myself, but now I'll have to get an 8-inch springform pan just to do it! (Mine are all larger.)

        1. re: Caitlin McGrath

          I did it with a 9 inch pan and it worked fine (I increased the recipe by half)- well it WOULD have worked fine except the hubby let it overcook. Try it with the increased recipe in a 9 inch pan before you buy an 8 inch.

          1. re: Chris VR
            c
            Caitlin McGrath

            Great idea! I will probably do that, although it won't kill me to shell out $6 for an 8-inch pan, and have less cake around to tempt me.

          2. re: Caitlin McGrath

            Laurie lent me an 8" pan to make my first one, then made me buy one for my own...;)

            Link: http://www.bistrodraw.com/index.html

        2. re: Caitlin McGrath
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          Marion Morgenthal

          After seeing this recipe several times on this board, a light finally went on in my head. I just dug out my recipe that the NY Times used to post every autumm for Plum Torte -- and it is virtually identical (except for the vanilla in the pear variety, and, of course the different fruit). It's great with plums--now I guess I have to try it with pears! The plums actually make for a beautiful top--they partially sink under the batter, which makes a sort of lattice pattern over the dark plums.

          1. re: Caitlin McGrath

            Made it two weekends ago. It was really that good. My husband, the cake eater in the family, loved it. Upon first bite, he wondered out loud why bakeries here(in Milan) don't make cakes like this. Think I'll another one this weekend. Thanks Gallygirl!

          2. http://www.chowhound.com/boards/gener...

            1. Just this moment took mine out of the oven. Warning! It did not take an hour! At 300f convect, the knife was clean at 45 min, and might have been so before that, too. The top is golden brown, the bottom fruity, moist and pale. Also, the cake un-panned well with a non-springform 8" pan sprayed with Baker's Joy. I'd be curious if this matches others' results.

              I used jarred (drained) TJ pears; maybe will get some pears today and start them ripening for comparison's sake next week.

              2 Replies
              1. re: Tatania

                Interesting, I read this thread after being away all weekend...I'm still getting grat pears in Boston (they were 2/$1 at the Asian grocery) and i almost made a tart this weekend...glad to hear it worked with the canned pears, because I wouldn't have tried it...I have tried apples; very good, and the original Laurie said canned sour cherries were great, but I've never made it with those....

                I just got an overn thermometer, and I'm going to mare carefully calibrate things, time and temp wise, cuz it seems like it's taking less time in all your ovens...Sorry for any problems I inadvertantly caused...But don't convection ovens work faster? (I only have a 50 year old gas oven, so....)

                Link: http://www.bistrodraw.com/index.html

                1. re: galleygirl

                  I'm in the Boston area, too, but I decided to try the cake at the last minute - too late to ripen anything. Got some red pears at Russo's yesterday, so I can compare in a few days the jarred and fresh-fruit versions.

                  Convect is definitely quicker, but usually at a reduced temp (I used 300f rather than 350f) the timing's about the same. A 9" cake, for example, usually takes about 35 min at 325f convect in my oven. Which is why I should have used my bean and started checking at 30 min! The result wasn't overcooked, and it was very good, but I think it might have been past the moist-thoughout ideal. It was definitely cake-y on top.

              2. I have baked this sublime cake several times in the called-for 8" pan. I expected a crowd over for latkes yesterday, and didn't want to have to bake 2 tarts. I doubled all ingredients, and baked it in a standard rectangular pan (9x13 or so) and it came out perfect!
                Not quite as pleasing a presentation as the round tart, but every bit as delicious!