I read a really long article the other day about how some modern day feminists are starting to trickle back into more traditional gender roles; men at work, women at home. I don’t agree with everything she wrote, but I thought it was an interesting read.
As most of you know (or can probably figure out), I have a pretty traditional view of how I want my home to function between my husband and I, mostly because we both simply love it. And I have to admit that I chuckled at the following quote because it seemed like many women are “just now” discovering this wonderful thing called being a “stay-at-home” wife and mom…
Kelly loved her old profession and does not want to be painted as betraying the goals of feminism. She prefers to see herself as reaching beyond conventional ideas about what women should do. “I feel like we are evolving into something that is not defined by those who came before us,” she says.
I also know this is just *slightly* confrontational topic (who am I kidding, it’s huge), and I personally know women on all sides of the issue and have great respect for them. My purpose in posting this is simply to point out that the modern perception of those who decide and even want to stay at home is shifting away from disdain and mockery and towards more of a mutual respect, and I’m pretty excited about that.
What are your thoughts/experiences with this whole issue? It seems like there are some pretty passionate views on both sides, and I’m interested to hear what you have to say.
This recipe has been modified a bit, but was largely based off David Lebovitz‘s recipe. You can use pretty much whichever kind of fruit you want (peaches, pears, apples, berries), and I used Red Anjou Pears since they are still in season here in VA. Squeeze some fresh lemon juice over the slices to keep them from growing brown, and to add a little tartness.
I absolutely LOVE baking in my cast iron pan. It’s kinda funny… this was the first Christmas gift my husband (then, boyfriend) gave me. Some would think it chauvinistic I guess, but I was soooo excited about my new Lodge pan to even go there!
Bubbling sugar. ‘Nuff said.
Awesome baking clutter.
(When you add the last portion of flour, use a spatula by hand and don’t over-mix)
Laying out the pear slices on top of the melted (still warm but not scorching) caramel.
Smother with batter…
Bake till the yummy caramelized edges pull away from the pan.
Let it cool for about 20 minutes, then flip out onto a plate (or cutting board, if you don’t have a plate big enough…). It should still be a bit warm.
All that caramelized goodness on the edges… mmmmmm!
Cut and serve! I had the great idea to serve it with homemade Creme Fraiche…. but there is a story behind that that will have to be for another time….
Cast-Iron Upside Down Pear Cake
(Side note: I reduced the sugar of the main recipe, and it came out perfect for my taste. If you typically like things sweeter, you can change the amount of both portions of sugar to 3/4 C.)
3 Tbls butter
2/3 C. packed brown sugar
3-4 large Red Anjou pears, cored and sliced
Lemon juice (to keep pears from browning)
1 stick unsalted butter, softened
2/3 C. sugar
1 tsp vanilla
2 C. flour
2 tsp baking power
1/4 tsp salt
1/2 C. + 2 Tbls whole milk
1. Melt 3 Tbls butter in a 12-inch cast iron pan. Add brown sugar and stir over medium/high heat until sugar is bubbly and melted. Remove from heat and let sit until mostly cool. Preheat oven to 350*.
2. Meanwhile, mix the dry batter ingredients in a small bowl. In a larger mixing bowl, beat together 1 stick of butter and 2/3 C. white sugar. (Now, the pan should be cool enough. Arrange fruit in the pan, on top of the melted sugar caramel then set aside again).
3. Beat in vanilla to butter mixture, then add eggs, one at a time until smooth.
4. Stir in half of the flour mixture, then add milk. Then, add the second half of the flour mixture, but stir by hand with a spatula and do not overmix.
5. Pour and spread over pears, and bake for 35-45 minutes, until it pulls away from the sides of the pan and a toothpick comes out clean.
Best served warm, but can easily be reheated. Vanilla ice cream or whipping whole cream would be a splendid addition as well.