The recipe for this homey cake comes from my mom, who made it for us to sell at my restaurant and then in the early days of the Market. I think that cast-iron skillets are one of the most versatile and indispensible cooking vessels you can have, and this cake is proof of that!

　　

Ingredients

SERVES 8

　　6 medium Bosc pears (about 3 1/3 pounds)

　　6 tablespoons (3 ounces) unsalted butter

　　3/4 cup packed light brown sugar

　　1 1/3 cups (6 ounces) all-purpose flour

　　2/3 cup granulated sugar

　　3 tablespoons minced crystallized ginger

　　1 1/2 teaspoons ground cinnamon

　　1 teaspoon baking soda

　　1/2 teaspoon ground ginger

　　1/2 teaspoon table salt

　　3 large eggs

　　1/2 cup grapeseed or other neutral oil

　　1 teaspoon pure vanilla extract

　　1 teaspoon finely grated orange zest

　　

Step 1

Position a rack in the center of the oven and heat to 350°F.

　　

Step 2

Peel, quarter, and core 4 of the pears and set aside. Peel and grate the other 2 and set them aside separately.

　　

Step 3

In a 10-inch cast-iron skillet, melt the butter over low heat. Remove from the heat and sprinkle the brown sugar over the butter. Arrange the quartered pears on the sugar; if necessary, trim a few pieces to fit and fill the center.

　　

Step 4

Combine the flour, granulated sugar, crystallized ginger, cinnamon, baking soda, ground ginger, and salt in a medium bowl and whisk to blend. In a separate large bowl, whisk the eggs, oil, vanilla, and orange zest until blended. Stir in the grated pears. Add the flour mixture and stir just until blended.

　　

Step 5

Pour the batter over the pears and smooth the top. Bake until the cake is deep golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cake in the skillet for 20 minutes, then run a knife around the edge of the pan and turn out onto a plate. Serve warm or at room temperature.

　　Bi-Rite Market's Eat Good Food