Tag Archives: comfort

Self-Saucing Pear and Whiskey Cake

I asked my husband this week-end if he ever had self-saucing cakes as a boy.  He had never heard of such a thing.  Same with the moms I asked at the arena.  They had no idea what I was talking about.

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It’s right up there with moms heart-shaped cookies she used to put in our lunch or the sweet apple strudel she would buy as a treat on the week-ends sometimes.  Those magical boxes of mix that would bake with a warm, bubbling sauce on the bottom and a moist, warm cake layer on top?

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I tried a scratch version last week-end that was insanely good and brought back all the comfort of eating desserts as a kid at mom’s house again.

Minus the whiskey…..

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It was a last minute decision to generously splash some whiskey into the caramel sauce on the bottom.  I can’t even tell you how much I used.  But I could taste it in there!  It complimented the spicy cloves and pears perfectly and left the most amazing caramel whiskey sauce on the bottom.

The perfect treat on a freezing winters night.

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Have you ever eaten Self-Saucing Cake?  Do you make a dessert that takes you right back to your mom’s kitchen table?

Enjoy!

Renee

 

Self-Saucing Cake with Pears and Whiskey

* this made 8 1-cup ramekins (probably could’ve got 9 with less overflow) or would work well in a deep dish pie plate

  • 1/2 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 c all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1 1/4 cups whole milk
  • 1-2 sliced green or red pears

For the sauce:

  • 1.5  tbsp unsalted butter
  • 3/4 c brown sugar
  • 3/4 c water
  • 3 tbsp whiskey

Preheat oven to 350 degrees

Lightly spray baking dishes with non stick spray and place on a cookie sheet.

1. For the cake:  In a medium bowl mix the flour, spices and baking powder; set aside.  In another bowl, beat the butter and brown sugar until pale and fluffy.  Add the eggs and vanilla.   Add the flour mixture to butter in thirds, alternating with milk, and beginning and ending with the flour.  Mix just until incorporated.  Fill the ramekins just slightly over half full.  Top each with pear slices.

2. For the sauce:  In a microwave safe bowl heat the sugar, butter and water until mixture is steaming hot and sugar/butter is melted.  Stir in whiskey.  Immediately pour over cake and pears in the ramekins, dividing evenly amongst the dishes.

3.  Bake for 30-40 minutes, until skewer comes clean when inserted into the cake.  Let sit for 5 minutes and eat warm.  Delicious with a scoop of ice cream on top too!

 

 

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Filed under Cake, Sauces and Syrups

Praline-Apple Fig Bread with Rum Butter

The week has been a bit hectic around here.   Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada.  We were very lucky here to only have some storm weather with few power outages.

I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things.    Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today.   I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.

While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own.    The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes.   The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen.  It helps me focus on the things that make me happy and fills me up with positive feelings.  Kind of like the effects of an afternoon with an old friend.

I’m curious to know, what’s your place of comfort?

I sure hope that some of my readers in the US are safe and warm and with family today.  I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread.   It’s moist and nutty and full of fall apples and fresh figs.  This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter.  Wow.

Praline-Apple Fig Bread

Adapted from myrecipes.com

*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan

  • 1 cup chopped pecans
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • pinch of grated nutmeg
  • 1 1/2 cups finely chopped, peeled apples
  • 2 fresh figs, finely chopped
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  1. Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended.  Add vanilla.
  2. Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
  3. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
  4. Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
  5. Note:   This bread freezes well.

Rum Butter

Remember the rum syrup I made here?  Make it and allow it to cool completely.  Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter.  Delish.

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Filed under Scones and Breads