Ingredients

Makes one 10-inch cake

　　12 tablespoons (1 1/2 sticks) unsalted butter

　　1 3/4 cups firmly packed light-brown sugar

　　3 firm but ripe pears, such as Anjou

　　Juice of 1 lemon

　　1 cup fresh cranberries

　　2 1/2 cups all-purpose flour

　　2 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground ginger

　　3 large eggs

　　1 cup milk, room temperature

　　Spice Ice Cream (recipe follows)

　　

Spice Ice Cream

1 vanilla bean, split and scraped

　　4 cinnamon sticks

　　1 whole star anise (optional)

　　2 cups milk

　　6 large egg yolks

　　3/4 cup plus 2 tablespoons sugar

　　2 cups heavy cream, very cold

　　(makes about 1 1/2 quarts)

　　

Step 1

Preheat the oven to 350°F. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10 × 2-inch professional round cake pan.

　　

Step 2

Peel the pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of the brown sugar mixture in a spiral pattern around the edge of the pan. Fan out the slices in the center. Sprinkle 1/2 cup cranberries over the pears, and set aside.

　　

Step 3

Sift the flour, baking powder, salt, cinnamon, and ginger together in a medium bowl; set aside. Combine the remaining 6 tablespoons butter and cup of brown sugar in the bowl of an electric mixer, and beat until well combined. Add the eggs, one at a time, beating after each addition. Add the milk alternately with the flour mixture, beginning and ending with flour; beat until smooth. Stir in the remaining 1/2 cup cranberries; pour over the fruit in the pan.

　　

Step 4

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Run a knife around the edges and invert onto a serving platter. Serve with spice ice cream.

　　

Spice Ice Cream

Step 5

Place the vanilla bean and scrapings, cinnamon sticks, and star anise (if using) in a saucepan with milk over medium-high heat. Bring the mixture to a simmer, cover, and remove from heat. Allow to steep for 30 minutes; then strain, discarding the solids.

　　

Step 6

Combine the egg yolks and sugar in a bowl, and whisk until pale yellow and thick, about 3 minutes.

　　

Step 7

Fill a large bowl with ice and water; set aside. Return the milk to the stove, and bring just to a simmer. Slowly pour the milk mixture into the yolk mixture, whisking constantly. Return it to the saucepan, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.

　　

Step 8

Remove the pan from the heat, and immediately stir in the cold cream. Pass through a fine-mesh strainer into a bowl set in the ice bath. Stir occasionally until cool. Cover the bowl, and place in the refrigerator until well chilled, preferably overnight.

　　

Step 9

Pour the custard into an ice-cream maker; churn according to the manufacturer’s instructions, until the ice cream is just set. Transfer to an airtight container, and freeze at least 4 hours or up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.