Thursday, September 6, 2012

Rosemary-Anjou Pear Cake

Prep Time : ---20 minutes ---Start to finish : 1 hour 40 minutes ---Serves 12
4 ------------------large unpeeled red Anjou pears , thinly sliced (3 -1/2 cups)
1 -1/2 ------------cups sugar
4 ------------------teaspoons coarsely chopped fresh rosemary leaves
2 ------------------eggs
1 ------------------cup olive oil
2 ------------------tablespoons orange-flavored liqueur
1 -1/2 ------------cups Gold Medal all-purpose flour
3/4 ---------------cup stone-ground yellow cornmeal
1/2 ----------------teaspoon salt
1) Heat oven to 350*F . Wrap outside bottom and side of 9-inch springform pan with heavy duty foil to prevent leaking . Spray inside bottom and side of pan with cooking spray . In large bowl , gently tosss pears , 2 tablespoons of the sugar and the rosemary . Layer pear slices in bottom of pan .
2) In a large bowl , beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy . Add oil , liqueur and orange peel , beating until blended . On low speed , beat in flour , cornmeal and salt just until blended . Pour batter over pears .
3) Bake 1 hour -10 minutes or until toothpick inserted in center comes out clean . Cool completely in pan on cooling rack about 2 hours . Run knife around edge of pan to loosen cake , place heatproof serving plate upside down on pan . Turn plate and pan over . Carefully remove pan .

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