I am thinking of having a second Thanksgiving this week.
One of the best things about having Thanksgiving an entire month before American Thanksgiving is that you can pretend the first one is a test run. If you screw something up by over eagerly experimenting (guilty as charged), you can try it again with more safe recipe choices. This will make everyone forget about your first time through.
And since I am sick of turkey and everything to do with it turkey after Canadian Thanksgiving, I am turning my attention to the desserts. This time around, the dessert table will be packed.
Packed with cookies, pies, and this cake.
And since it’s fall, we can add all of the fall spices! The ginger and cinnamon in this cake make it seem like we are seamlessly transitioning into the winter. And something about pears and caramel makes me think of the colder months. They are truly a match made in heaven. I think I should try making caramel pears instead of caramel apples this year!
So all those out there who celebrate Thanksgiving this week, I hope it is full of food, family and fun. And, of course, cake 🙂
Pear and Dulce de Leche Cake is so easy to make. The mix of spices make them the perfect fall treat! Quick dessert recipe idea.
- 1 medium pear, peeled and thinly sliced
- 3/4-1 cup dulce de leche
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup milk of choice
- 4 oz salted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
Preheat the oven to 350˚F.
Place the sliced pear on the bottom of a greased cake pan. Spread the dulce de leche on top and set aside.
In a medium bowl, mix together the flour, baking powder, cinnamon and ginger until fully combined.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time until fully combined.
Slowly mix in the dry ingredients to the wet ingredients until just combined.
Pour the batter over the cake pan, and bake in the preheated oven for 35-40 minutes.