Just as we settle down into life within another couple’s home, I am struck by a realization.

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(Besides the fact that poor Izzy is clearly not adjusting well to life in a pen.)

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One week from today I will be leaving for China, again.

For those of you that have been hanging around here for a while (thank you, you’re awesome, by the way), you know I was there back in late February to early March, and I guess I did such a good job that my company is sending me back for another trip.  I will be the only representative of our company’s American team on this trip.

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EEEEEEEE!

As with most trips I take, it won’t hit me until the night before, or as my husband drives away after dropping me off at the airport.  I haven’t even thought about packing, though I did go so far as to borrow one of those wrap-around neck supporting pillows from my mother in-law.  Everybody seems to have one of those thingies, and I’m sick of contorting myself in my seat to get some semblance of neck support as I try to sleep a little through the 12+ hour flight.

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Instead of granola bars, maybe I should bring cake this time.  A dense, moist powerhouse of a cake, deeply flavored by molasses and brown sugar and punctuated with slivers of sugar roasted pear.

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This idea is sounding better already.  If I don’t eat it all before next week, that is.

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Open face, insert pear cake.

Two Years Ago: Jalapeno Cheddar Bagels

One Year Ago: Chicken Pesto Lasagna Roll-Ups

Brown Sugar Chocolate Chip Pear Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: Makes one 9x5" loaf

Ingredients

  • 1 1/3 cup all-purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 6 Tbsp unsalted butter, softened
  • 1/3 cup packed brown sugar
  • ½ cup molasses
  • 1 large egg
  • ½ cup milk
  • 1 cup chocolate chips
  • 2 medium pears, peeled and thinly sliced
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 350°F and grease a 9x5” loaf pan. Set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ginger and cinnamon.
  3. In a large bowl, cream together the butter and sugar until fluffy. Pour in the molasses and beat until smooth. Add the egg and mix until incorporated. In alternate turns, carefully incorporate the flour mixture and the milk, beginning and ending with the flour. Mix until smooth after each incorporation. Finally, stir in the chocolate chips.
  4. Scrape the batter into the prepared pan, then arrange the pear slices in a row across the top, making sure to leave the thin edges up, pushing most of the pear down into the batter. Sprinkle turbinado sugar over the pear slices (optional).
  5. Bake for 45-50 minutes or until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack, then cool in the pan for at least 20 minutes. Invert and serve!
  6. Leftovers can be stored in the fridge for up to a week, or frozen for up to a month.
http://www.bashfulbao.com/2014/05/brown-sugar-chocolate-chip-pear-cake/

Adapted from Technicolor Kitchen

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