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