I want to be the person that sits down every morning with a cup of French press coffee, the New York times crossword and fresh baked pastries in my silk pajamas.
There are a few problems with this.
I don’t drink coffee. I desperately want to like coffee. I love the way a freshly brewed pot of coffee smells ,and the way coffee complements chocolate in every way that is holy and good, but I can’t drink it. I can get by substituting with tea.
Also? The New York Times crossword just isn’t going to happen. Chances are high that that devil-puzzle would end up in the wood stove after five minutes of me cursing the English language and wearing a hole in the page with excessive erasing.
The silk pajamas. I think I could make this happen. Do they have silk pajamas at Target, or is that a specialty store item? If they aren’t available at Target, I may have to settle for a polyester/fleece blend with a reindeer pattern. I am okay with this.
The fresh baked pastries are tricky too. Not because I can’t make some good pastries, but because if I make a batch of croissants or Danishes, I am eating them. Probably all of them. In one sitting. If I had a bakery nearby that did a decent pastry, I would go every morning, but in my neck of the woods, that isn’t going to happen any time soon.
That’s why I love breads or cakes that double as breakfast foods. I can fulfill part of my morning ritual fantasy and have dessert in the evening as well. I think this “cake” could be made in a loaf pan as well and be given away as a really stunning gift, you just wouldn’t have the increased surface area of a cake pan and may need to cut the amount of pear and brown sugar mix in half.Print
- 1 cup brown sugar
- 6 tablespoons melted butter
- 3 Bosc pears
- 1 1/2 cups granulated sugar
- 1 stick butter
- 3 eggs
- 1 teaspoon vanilla extract
- 2 overripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Pinch of salt
- Preheat oven to 350 degrees and grease a 9-inch, round cake pan.
- Mix brown sugar and melted butter in a small bowl. Spread on the bottom of greased pan.
- Peel, core and thinly slice the pears. Arrange pear slices in on top of brown sugar mixture in a spiral.
- In a large bowl, cream together the granulated sugar and stick of butter with a hand mixer.
- Add eggs, vanilla and mashed bananas to the creamed sugar. Beat on medium speed for 5-10 minutes.
- In a medium-sized bowl, sift together flour, baking soda, baking powder, cinnamon, cardamom and salt.
- Slowly add flour mixture and milk to the banana mixture by alternating between the flour and milk. Beat slowly until just incorporated.
- Pour batter into cake pan, on top of the pears and brown sugar mixture.
- Bake for 55 minutes at 350 degrees. Remove from oven and allow to cool for five minutes.
- After five minutes, turn cake out onto a serving plate.