The past weeks have been full–full of experiences, firsts, and learning new things. September was a rare month where I had an amazing opportunity to really begin working on realizing my dream of becoming a small business owner. So that’s all I’ve been doing really! Creating a business plan, working on a website, etc, etc–basically a crash course in business! It has been so interesting but also a ton of work. I am not complaining–I have a side of me that compulsively really loves to work. But I have been so in the midst of this that when I finally looked up and looked back at what I’ve been doing, I couldn’t help but be excited and a little surprised 
.
The official launch of this new endeavor will be happening early next week and I can not wait! It is so gratifying–and even a little scary–to see your dreams come to fruition. I sometimes have to pinch myself. I will make a special announcement about it right here, so you’ll know all about the new launch!
In the meantime, I found myself flipping through some of my cookbooks after the event I did up in Seattle. The day after a big event like that always lets me feel a little deflated–not in a bad way, but just those initial transitional moments of winding down from something big can be trying. Something I do to help segue those moments is to bake something and keep my hands busy. I find that when I am done, it is so much easier for me to focus and reflect on the previous event. I learn all that I can from that experience and apply it to my next events–and it is a nice way to find closure after something so big.
The spiced pear cake was one of the best things that have come out of my kitchen in months, I swear. It is super moist and fluffy, spicy, with a variety of textures that come from the pieces of pear, the moist cake, and the crumble topping. (Dad–I’m making this over the Thanksgiving holiday for all of us, you’d love it:). This cake will turn any fall day–sunny or rainy–into a great fall day! When I bit into it, I thought “THIS tastes like fall!” It has a home-like flavor, something about how the spices mingle with the pears and fill your entire house with a lovely aroma. Sure, there are many tastes of fall. For some reason though this taste resonated differently–it was softer, subtler, not like biting into a crisp apple, that kind of fall taste–but rather it was sophisticated and warming, all in one. The spice pear cake cake calls for a few friends, neighbors, or family members to enjoy it with you too (make it and you will smell/taste/know why 
. It is a social cake that will grab the attention of your guests (and you) when they are least expecting it! And they will be forever grateful for this slice of fall-heaven. So will you . It is just that good.
Bon Appetit!
Pear Spice Coffee Cake,
adapted from Beth Hensperger’s The Bread Bible
Crumb Topping
1/2 cup packed light brown sugar
1/3 cup unbleached all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter
Cake
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
2 pears, peeled, cored, and finely diced, preferably Bartletts
Preaheat the oven to 350 degrees F. Grease the bottom and sides of an 8-inch springform pan.
Make the crumb topping: In a medium bowl combine the sugar, flour, and cinnamon. Cut in the butter with a pastry cutter or just using your hands until the mixture forms coarse crumbs.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and spices. In a different large bowl using an electric mixer, combine the sour cream, butter, and eggs. Then combine the wet and dry ingredients until smooth and creamy. Fold the pears in, mixing until distributed.
Pour batter into the prepared pan, smooth out the top, sprinkle with the crumb topping and place on the center rack in preheated oven. Bake about 55 minutes to 1 hour (I had to go about 15 minutes longer, but I am quickly finding that my oven in my new place is not true to what it tells me the heat temperature is…). When a toothpick or butter knife is inserted into the center and it comes out clean, the cake is done. Let it cool for about 15 mins in the pan. Remove the sides and let cool completely, or in my case, eat while warm (amazing!) and serve thick slices with tea to your friends. Enjoy!
