The seasons are usually nice to me , strawberries and blueberries most of the year, asparagus and fresh peas in the fall, or the evasive fig popping up unexpectedly.
But no rhubarb, not even during the right season. Or kale for that matter. Though I know I’ve seen them occasionally in the last years, they’re not a staple here, probably never will be, so I doubt anyone will take the trouble to grow them so that I can have them for my posts. The nerve.
longer before it disappears.
A few days ago I read Orangette’s latest post about a cream cheese pound cake, and immediately thought about this pear pecan upside down cake when she writes how surprised she was with it, and describes it as a quiet sensation. It is just that. Leave it to Molly to describe things effortlessly, just like I also told you in this chocolate swirl pound cake post.
Though I don’t know how the pears will hold up, the cake will probably be even better. Just like it happens when you freeze a cheesecake. It becomes even creamier.
Today´s 5 related recipes worth looking at:
Pear Crisp with Maple Pecan Crumble from Whipped
Caramel Pecan and Pear Pudding Cake from Dessert for Breakfast
Sweet Pepper Upside Down Cake from No Recipes
Strawberry Upside Down Cake with Cardamom from Joy the Baker
Pear, Blue cheese and Candied Pecan Salad from Table for Two