pear gingerbread cakes

these li'l cakes of goodness make strangers say, "please, sit on my faaaaaaaaaaaace!" the moist cake paired with the pear (zing!) is akin to flying spaghetti monster tears.

auditory pairing: beirut - santa fe (wait for the end of the video, WAIT FOR IT!)

a new bowl from a favorite!

 spraying measuring cup with cooking spray before adding molasses helps tons

pear gingerbread cakes

yields 8 cakes

from technicolor kitchen

1 1/3c all purpose flour

1/4 tsp salt

2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

6 tbsp unsalted butter, room temp

1/3 c packed brown sugar

1/2 c molasses

1 egg

1/2 milk, room temp

2 pears

1. preheat oven to 350 and line 8 muffin pans with parchment paper squares

2. whisk together flour, salt, baking soda, ginger, and cinnamon in a bowl

3. put the butter in the bowl of an electric mixer and beat until smooth

4. add the brown sugar, beat until light and fluffy

5. pour in the molasses, beat until smooth

6. add egg, mix until incorporated

7. on medium-low, alternately add the flour mixture and the milk, beginning and ending with flour

8. beat until smooth at medium speed

9. divide each pear lengthwise into quarters and remove seeds

10. divide the batter among the 8 parchment liners and place one pear piece into each, sinking it in a little

11. fill the empty muffin cavities halfway with water

12. bake for 20-25 minutes until a toothpick comes out clean

13. cool in the pan for 5 mins, then transfer to a wire rack and cool completely

(or not, i ate them hot and they were MONEY BABY)