Ozark Pudding Cake

Excellent flavors - pear, almonds, and dried cranberries, in a cake spiced with cardomom, ginger, and cinnamon. This recipe came from the cookbook "Vintage Cakes" by Julie Richardson, and Serious Eats evaluated several of its recipes (including this one).

This recipe is called a pudding cake, but its rather different from what I typically call a pudding cake. In my typical pudding cakes I pour boiling water over the cake batter, and th end result has two distinct characters - a cake that floats in a pudding.

This cake had no boiling water, and the end result was more like an uncooked cake batter. This might be my error - I lacked a 10 inch cast iron pan, and instead used an 8 inch pan (so it was very thick).

Despite the somewhat odd texture, this tasted great. And it came together quickly.