As in, SURPRISE, no berries! I decided to make this one a bit more seasonal and go with red wine poached pears for inside this week's TWD pick. And before I go any farther, there are some things that should be noted about this week's baking.
Note to self: Do not try to make this after getting next to no sleep because you just had to fly out to Baltimore for a friend's wedding. Both you, and the boyfriend, will be cranky. And that will mean that neither will be particularly tactful to each other.
Note to the boyfriend: Do not ever call something I make "interesting" after making that sort of face. Seriously, I know what you actually mean when you say that. It's akin to someone telling their friend that the girl he's been set up on a blind date with has a "nice personality." Just. don't.
Now, to clarify, I loved the red wine poached pears. Seriously, they were fantastic, and I used the poaching liquid instead of making a simple syrup to brush on the inside of the cake. Which was a bit fussy. The cake, that is. You see, I halved the recipe and put most of it in my small springform and the rest in a random ramekin (taste testing, ya know). They both rose beautifully until about 15 minutes in. Then the one in the springform fell. It was as if a meteor had entered my oven and beelined for that poor little cake. I almost cried (I told you I was really tired, right?).
But there's where the boyfriend redeemed himself. While I'm sitting there trying to figure out how to salvage this, most likely by making a parfait, he wanders over and says one simple thing. "Just cut it in half and flip the top half over. Then you have more room for the filling too."
Sometimes, they surprise you, don't they? So that's what I did, and it worked out perfectly. Now, I have to be honest - my favorite parts of this cake were the pears and the cake itself. Mostly the cake batter, because it tasted like marshmallows. The cream cheese filling and whipped cream topping were the guests at the party that you really wish hadn't come. So I filled, frosted, sliced, pictured, and then took it all apart and began eating the cake scraps and bits of poached pear. Which were seriously fabulous. So thank you Mary Ann!
Last Week: Corn and Pepper Muffins
Next Week: Fresh Ginger and Chocolate Gingerbread