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Bourbon Pear Gingerbread Upside-down Cake

Back in 2016, we were invited to participate in a contest at Kerby Lane Cafe one of the breakfast institutions here in Austin, Texas. The premise was to create a recipe using one of their scrumptious pancake mixes. So we were happily inspired and chose our favorite mix: Gingerbread.

We love pancakes, and sometimes its fun to play around with simple ingredients and transform them into an unexpected goodness. This Bourbon Pear Ginger-Bread Upside-down cake combines the easy and convenient preparation of pancake batter using our favorite Gingerbread pancake mix, fresh pears, and ginger; because everybody needs to have some fruit during the fall right?

To take this cake to the highest expectations of a dessert, I made a warm Bourbon Caramel Sauce to drizzle all the blessings, the Thanks, and the giving. The spicy wood and vanilla flavors from the Bourbon sing along with the spices in the gingerbread cake and the caramelized pears.

The cake is tipsy enough so the whole family and friends can enjoy.
Bring something memorable to your Thanksgiving table…Let’s bake!

 

Happy Thanksgiving
xoxo
Ian and Mariana

 

P.S. If you live in the Austin Area, Kerby Lane Cafe is a great option for a scrumptious family breakfast!
Try their Migas, Texas Benedict, Gingerbread pancakes and remember to ask for their “Fall pancakes special”

Bourbon Pear Gingerbread Upside-down Cake

Makes one 10” x 3” tall single layer cake.

For the bottom layer:

One 10” aluminum cake pan
One 10” parchment paper circle
1 tablespoon butter to grease the pan

4 tablespoons butter
¾ cup packed brown sugar
1 generous pinch of Saigon cinnamon
¼ cup Spiced Bourbon, or your favorite Bourbon*

2-3 Bartlett Pears or Bosc, medium size, medium ripe cut into round slices slightly thicker than 1/8”inch. Use mandoline for best results.
2 tablespoons fresh ginger small diced

For the Cake:

dry:

3 cups of Kerbey Lane Gingerbread Pancake mix, or any gingerbread pancake mix of your affection…
½ cup white sugar
¼ cup brown sugar packed
1 pinch of salt

wet:

3 eggs
¾ cup whole milk
½ cup Bulgarian yogurt unsweetened
½ cup melted organic coconut oil slightly warm
All wet ingredients should be room temperature for best results.

For the Bourbon Caramel sauce:

2 tablespoons butter
1/3 cup brown sugar
1/3 cup Bourbon, I used Maker’s 46, remember the rule, use something you will happily drink by itself…
1/3 cup heavy cream
A pinch of cinnamon
A small vanilla extract splash
¼ teaspoon sea salt

In a small heavy bottom pan, melt butter and sugar together. Add Bourbon stir, until bubbly edges and some alcohol has evaporated. Add cinnamon, heavy cream, salt and stir until big bubbles around the edges. Remove from heat add vanilla extract, stir. And let cool for a few minutes. Serve warm and drizzle freely over the slices of cake when serving.
Flaky sea salt to sprinkle when serving.

*If not to fan of Bourbon you can substitute for Spiced Rum

Preparation method:

1. Grease a 10” cake pan, line it with parchment paper circle, seat aside.
2. In a small pot, melt butter and brown sugar. Add cinnamon, Bourbon and stir until bubbles form around the pan. Remove from stove, to cool down.
3. In the meantime, sprinkle ½ of the finely diced ginger on the bottom of the prepared cake pan. Slice pears, and arrange them on top of the ginger. Start in the center of the cake pan, make a wheel overlapping the pears slices about 1/3 of each slice, until the bottom of the pan it’s completely covered. Star with the smallest pear slices and finish with the large slices for prettier presentation. Sprinkle the rest of the diced ginger into the crevices between the pears and the perimeter of the pan.
4. Evenly pour the Butter-Sugar-Bourbon mixture over the pear slices. This light caramel will drip to the bottom of the pan, it is ok, and it will be fantastic! Set the prepared cake pan aside.
5. Preheat oven 350F.
6. In a medium-size bowl mix dry ingredients. In a large liquid measuring cup mix and whisk wet ingredients. Pour wet ingredients into dry, and mix gently until well combined. Avoid over mixing. Pour cake batter on top of the prepared pan with pears+caramel.
7. Place cake pan on a baking sheet to prevent caramel spillage in your oven.
Bake for 30 minutes, until the center of cake spring back to the touch or a toothpick, comes out clean. Pull cake out of the oven, place on a cooling rack for 20-25 minutes.
8. Proceed to unmold the cake, while still warm to the touch. Run a spatula all around the edges to make sure sides lose. Place a flat plate on top of cake and flip. Remove pan by slightly twisting for best release, and carefully remove parchment paper.

This cake is best served a few hours later that when is baked. It tastes even better the day after. Serve with a scoop of whipped cream or vanilla ice cream, drizzle THAT Bourbon salted caramel sauce until submission, and a few sea salt flakes… Enjoy!

Music pairing: Ok Go -Upside Down & Inside Out

 

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Bourbon Pear Ginger-Bread Upside down Cake

We love pancakes, but some times its fun to play around with simple ingredients and transform them into an unexpected goodness. This cake combines the easy and convenient preparation of pancake batter using our favorite Kerbey Lane pancake mix Gingerbread, fresh pears and ginger because everybody needs to have some fruit right?, and the goodness of a Bourbon Caramel Sauce. 

Makes one 10” x 3” tall single layer cake

Course Dessert
Cuisine American, French, FUSION
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 16 minutes
Author Mariana McEnroe

Ingredients

For the bottom layer:

  • One 10” aluminum cake pan
  • One 10” parchment paper circle
  • 1 tablespoon butter to grease the pan
  • 4 tablespoons butter
  • ¾ cup packed brown sugar
  • 1 generous pinch of saigon cinnamon
  • ¼ cup Spiced Bourbon or your favorite Bourbon*
  • 2-3 Bartlett Pears or Bosc medium size, medium ripe cut into round slices slightly thicker than 1/8”inch. Use mandoline for best results.
  • 2 tablespoons fresh ginger small diced

For the Cake:

dry:

  • 3 cups of Kerbey Lane Ginger-Bread Pancake mix
  • ½ cup white sugar
  • ¼ cup brown sugar packed
  • 1 pinch of salt

wet:

  • 3 eggs
  • ¾ cup whole milk
  • ½ cup bulgarian yogurt unsweetened
  • ½ cup melted organic coconut oil slightly warm
  • All wet ingredients should be room temperature for best results.

For the Bourbon Caramel sauce:

  • 2 tablespoons butter
  • 1/3 cup brown sugar
  • 1/3 cup Bourbon
  • 1/3 cup heavy cream
  • A pinch of cinnamon
  • A small vanilla extract splash
  • ¼ teaspoon sea salt

Sprinkle with: Flaky sea salt to sprinkle when serving.

Instructions

To make the Bourbon Caramel sauce:

  1. In a small heavy bottom pan, melt butter and sugar together. Add Bourbon stir, until bubbly edges and some alcohol has evaporated. Add cinnamon, heavy cream, salt and stir until big bubbles around the edges. Remove from heat add vanilla extract, stir. And let cool for a few minutes. Serve warm and drizzle freely over the slices of cake when serving. *If not to fan of Bourbon you can substitute for Spiced Rum

Preparation method for the cake:

  1. Grease a 10” cake pan, line it with parchment paper circle, seat a side.
  2. In a small pot, melt butter and brown sugar. Add cinnamon, Bourbon and stir until bubbles form around the pan. Remove from stove, to cool down.
  3. In the meantime, sprinkle ½ of the fine diced ginger on the bottom of the prepared cake pan. Slice pears, and arrange them on top of the ginger. Start in the center of the cake pan, make a wheel overlapping the pears slices about 1/3 of each slice, until bottom of the pan its completely covered. Star with the smallest pear slices and finish with the large slices for pretier presentation. Sprinkle the rest of the diced ginger into the crevices between the pears and the perimeter of the pan.
  4. Evenly pour the Butter-Sugar-Bourbon mixture over the pear slices. This light caramel will drip to the bottom of the pan, it is ok, and it will be fantastic! Set the prepared cake pan aside.
  5. Preheat oven 350F.
  6. In a medium size bowl mix dry ingredients. In a large liquid measuring cup mix and whisk wet ingredients. Pour wet ingredients into dry, and mix gently until well combined. Avoid over mixing. Pour cake batter on top of the prepared pan with pears+caramel.
  7. Place cake pan over a baking sheet to prevent caramel spillage in your oven.
  8. Bake for 30 minutes, until the center of cake spring back to the touch or a tooth pick comes out clean. Pull cake out of the oven, place on a cooling rack for 20-25 minutes.
  9. Proceed to un mold the cake, while still warm to the touch. Run a spatula all around the edges to make sure sides are lose. Place a flat plate on top of cake and flip. Remove pan by slighlty twisting for best release, and carefully remove parchment paper.

Recipe Notes

This cake is best served a few hours later that when is baked. It tastes even better the day after. Serve with a scoop of whipped cream or vanilla ice cream, drizzle THAT Bourbon salted caramel sauce until submission, and a few sea salt flakes... Enjoy!

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Devil’s Chocolate and Ganache Cake…get happy!

Devil's Chocolate and Ganache Cake_close up delight

Chocolate, One of the most beautiful words in the world!… Just to say the word makes me happy, and reminds me of the Judy Garland song… when I’m making this Devil’s Chocolate and Ganache Cake. I always think positive thoughts. When it comes out of the oven, Hallelujah!.. get happy… forget your troubles…you better chase all you cares away… Oh yeah! That’s how happy this chocolate cake makes me. And well what else is there to say about the comfort that brings you when you bake your own cake?. The whole house smells like warm endorphins that activate your happy brain cells.
It’s a simple batter. You’ll need one bowl or two, and the best quality butter and cocoa powder you can get. The better your ingredients, the better results you will get.
That’s one of the keys when you are baking: always use good quality ingredients (from the eggs to the vanilla extract). If you care about them, it will be fantastic!. All ingredients when you are baking MUST be at room temperature. Read the recipe twice. Measure everything correctly using measuring cups for dry ingredients and a larger liquid measuring cup for wet ingredients. Get in the baking groove, nice music, enjoy yourself…
Here is some music link that will set your baking mood…  http://www.youtube.com/watch?v=VGk3tY4yP7k

Devil's Chocolate and Ganache Cake_Coseup slice

Devil’s Dark Chocolate Cake… get happy!

Makes 1 -12 cup bundt cake

4 ounces bittersweet chocolate, chopped *
½ cup Vegetable Oil
1/2 cup melted butter
1 cup sugar
2 large eggs
2 cups unbleached all-purpose flour
½ – ¾ cup dutch Process cocoa Powder (Valrhona, Cocoa Barry)
1 tablespoon baking soda
¾ teaspoon salt
1 cup strong-brewed coffee -not hot just warm.(I used Medaglia D’Oro instant espresso powder)
1 cup of butter milk ( or 1 cup of whole milk + 1 tablespoon of vinegar or lemon juice)
1 teaspoon Vanilla extract

Method:

Preheat the oven 350F / 176C
Butter and dust with cocoa a 12 cup bundt pan.
Melt the bitter sweet chocolate, using a double boiler on low heat, stirring constantly. Scrape the melted chocolate into a medium size bowl and let cool slightly.
Whisk in the melted butter, oil, and sugar until smooth. Add eggs one at a time and mix.
In a small bowl, Mix the dry ingredients, flour, cocoa powder, baking soda, salt.
Start by combining half of the dry ingredients to the chocolate mixture along with ½ cup of the coffee and ½ a cup of the butter milk. Whisk until smooth. Add the remaining dry ingredients, coffee and butter milk and whisk. until smooth.
Poor the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Remove from oven and cool on a rack for about 10-15 minutes, then turn it out and let it cool completely.

Devil's Chocolate and Ganache Cake_baking chocolate

* My favorites: 70% Cacao Bittersweet Scharffen Berger, 72% bitter-sweet Michael Cluizel, El Rey Venezuelan chocolate, 70%- 80% Callebaut.

Chocolate Ganache:

1 cup heavy cream
10 oz. Semi-sweet or bitter-sweet chocolate finely chopped.
1 tablespoon of butter
1 tablespoon of agave nectar
1 tablespoon of brandy or cognac or any liquor of your preference. ( omit this ingredient if cooking for kids)

Method:

In a small pot heat the heavy cream until small bubbles form around the pan ( do not let it boil)
Place the chopped chocolate in a medium size bowl, pour the hot heavy cream over the chocolate let it stand for 3-4 minutes so the chocolate warms through. Whisk gently until the mixture is smooth, add butter mix until is melted, add the liquor mix. Add the agave nectar for a shiny finish.

Devil's Chocolate and Ganache Cake_How to make Ganache

Spoon the Ganache over the cake… save extra for plating.. for when you want a little more …

Devil's Chocolate and Ganache Cake_spreading ganache
Sprinkle cayenne pepper or cinnamon for a little  accent on the cake…

Devil's Chocolate and Ganache Cake_Cayenne

Devil's Chocolate and Ganache Cake_ with cayenne

Get happy, Chocolate cake!

Music Pairing:Judy Garland “Get Happy”

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