November, with it's inherent quietness, has become one of my favorite months. The hustle and bustle of the holidays hasn't started yet, and the grayness of the month means I don't feel any guilt about baking comfort foods with abandon. Though I've been secretly celebrating the holiday season since the beginning of the month, with it's chocolate, peppermint, and gingerbread flavors, I haven't turned my back on some of the richness of fall fruits and spices just yet.
This recipe for Caramel Pear Pudding Cakes appeared in the fall issue of Sift magazine, published by King Arthur Flour, and is the perfect antidote to a gray day. The cakes are relatively easy to assemble and bake up into a warm and gently spiced cake with a gooey caramel sauce.
Recipe can be found here. Cook's note - I left out the pecans, only because I rarely like any kind of nut in my baked goods. Also, I didn't arrange mine like they show in their picture. I served them straight from the ramekin, as appears above, rather than turning them out to serve.