When I was growing up my paternal grandmother made a dessert she called “Swedish Cream” on Christmas day. It was rich beyond imagining (at least when I was a child) and its arrival meant the festivities were coming to a close, because we’d all slip into a Christmas Swedish Cream dream state and the adults dozing off usually followed.
Cardamom is the quintessential flavor of the holidays in Scandinavian countries. I hadn’t used it much before moving to Minnesota, where Swedish and Norwegian baking is part of the fabric of this community’s tradition. It is also the perfect spice for pears. When I put the pears into the batter of this pear-cardamom cake they want to slump into the cake and bake under the surface. I discovered that by checking the pears after 20 minutes of baking to make sure they’re upright in the pan, they stand straight when they come out of the oven. I must say I’m pretty pleased with the results. Updated recipe from my book, Zoe Bakes Cakes, below.
This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of Instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.
I think tarts are an under appreciated art form. The sweet, tender crust is the perfect frame for just about any filling. This pear almond tart features poached pears laying in a bed of almond cream and surrounded by toasted almonds. The flavor combination is classically French and looks sophisticated enough to be served at any special occasion. But, it’s really quite simple to create and there’s no reason not to have it on a Tuesday or for breakfast or as an after school snack.
Poached pears were the symbol of a sophisticated dessert when I was a kid. Not that we ever had them, but I saw them standing tall on the pages of Gourmet magazine and always thought how magical it would be to eat something so beautiful. They’re just so elegant and complex and generally boozed up with wine. I poached these in a chai tea cider mixture and they are just as satisfying without the buzz. The cake is spicy with a kick of freshly grated ginger and tons of warm spice from cloves and cinnamon. It’s by no means an overly sweet cake, which is how I like them. The molasses gives it color and that edge of bitter that I love. I’ve made it using more molasses and I love it, but I mellowed it down by adding some brown sugar to the mix. I think this is a perfect Thanksgiving dessert!