Nielsen-Massey Extracts: Lemon Buttermilk Cake with Riesling-Poached Pears

Delicate cake with Riesling-Poached Pear drizzled with Riesling Sauce

I was very excited to receive samples of two Nielsen-Massey extracts to try:  Pure Lemon and Madagascar Bourbon Pure Vanilla.  I wanted to make something special that allowed the flavor of both extracts to shine through, so I turned to a favorite dessert of ours, Lemon Buttermilk Cake with Riesling-Poached Pears that we’ve adapted from Food & Wine magazine.

Bosc Pears simmering in Riesling Sauce

Riesling-Poached Pears

In a medium skillet over medium heat, simmer:
1 cup Water
1 cup Sugar
1 750ml bottle Riesling Wine
1 Star Anise
1 Cinnamon Stick
1 large piece Orange Peel
Allow to simmer for about 15 minutes while you peel the Pears.

Peel and core 4 Bosc Pears.
And slip them into the wine sauce.
Continue to simmer for 15 – 25 minutes until Pears can easily be pierced with a fork.

Remove Pears from wine sauce and set aside.
Remove Star Anise, Cinnamon Stick, and Orange Peel and discard.
Stir in 1 Tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
Continue to simmer wine sauce until it reduces by half.

Pour wine sauce over Pears.
Serve warm, or allow to cool.

A quick, easy, and versatile cake!

Line a 9-inch cake pan with Parchment Paper and spray with non-stick spray.

In the bowl of a stand mixer, whip:
1/2 cup Butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar
Whip until fluffy, about 3 minutes.

Then add:
2 eggs
1 teaspoonOrganic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
Zest of 1 Lemon

Great ingredients make great desserts!

Sift together:
2 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
Add half of the mixture to the batter and whip until completely blended
Add 1/3 cup Buttermilk, blend completely
Then add remaining half of Flour mixture, blend completely
Then add 1/3 cup Buttermilk, blend completely

Pour batter into prepared cake pan and bake for 35 – 40 minutes until it’s lightly golden on top and toothpick inserted in the middle comes out clean.

Let cake rest for about 15 minutes.  Slice while still warm, then place half a pear next to the cake and spoon the Riesling Wine Sauce over the cake and pear.

Note:  This cake would also be excellent with Fresh Strawberries macerated in Grand Marnier, or Peaches macerated in Amaretto or Licor 43.

Nielsen-Massey Vanillas are carried by high-end culinary stores such as Williams-Sonoma.  They have been crafting the world’s finest vanillas and flavors since 1907.  Although the business is still family-owned, it has grown from a local business into a worldwide venture.  The Nielsen-Massey Foundation was created to assist disadvantaged children and adults with education and leadership development, especially in the field of culinary arts and cultivate sustainable goods.

If you’re looking for a way to dress up your dessert table, why not serve coffee & tea with their Madagascar Bourbon Pure Vanilla Sugar?

Alligator in a Louisiana Bayou – one of the many cool things we got to see on our Mississippi River Cruise!