.: summer's sweet concoctions :.

This past Father's Day I tested out an "Upside Down Pear Chocolate Cake" recipe from chef Jesse Ziff Cool's Simply Organic cookbook. (I figured I should at least post some real sweet concoction recipes- especially since I love to bake and find it extremely relaxing!) I must say I was definitely pleased with the result! The coffee makes the chocolate taste more rich and deep. The pears not only provide a visual decorative touch, but it adds an extra moistness and is the perfect complement to the chocolate. No wonder this is one of the most popular desserts at the Flea St. Cafe! (Chef Jesse Ziff's restaurant) See below for this fabulous sweet concoction recipe!

.: Ingredients :.

1 3/4 cups whole grain pastry flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup strong brewed coffee, cooled
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

2 to 3 large pears, peeled, cored, and sliced

(I added walnuts for some extra crunch)

.: Direction :.

1) Preheat the oven to 375°F. Lightly oil a 10-inch cake pan. Line the pan with parchment paper and lightly oil the paper.

2) In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.

3) In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.

4) Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.

5) Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.

.: a lil late but more pics from my Father's Day brunch spread :.

{my version of an asparagus frittata & herb roasted potatoes}