Spice Cake with Caramelized Pears and Maple Buttercream
When I read about this Spice Cake with Caramelized Pears and Maple Buttercream in the November issue of Gourmet magazine -- the last one they will ever print -- I couldn't wait to try it. I am considering offering it in addition to the pumpkin pies and pumpkin cheesecake at Thanksgiving. The batter is thick and luscious -- there are two sticks of butter in it after all -- and it is fragrant with vanilla and spices. The pears do not make the cake soggy at all. The maple frosting ties everything together. It is lightly sweet and quite yummy. I think it is the butter, the 5 eggs and the baking powder and the way you thoroughly beat the batter after adding each egg that makes the layers bake up even and near-perfect. Don't neglect to rap the pans in the counter to jar out air bubbles. Here is a link to the recipe for Spice Cake with Caramelized Pears and Maple Buttercream from the November 2009 Gourmet magazine. And in case they ever take down Epicurious.com, seeing as how Gourmet...