Autumn, for a brief spell, has stopped playing hooky in Southern California. Early this morning, I relished the tactile sensation of cold pavement beneath my bare feet. Don't laugh. The temperatures may be steadily dropping where you are, but not in California. We are teetering between cool nights and warm, dry days. In fact, our weather report is promising even more heat for this weekend. Ugh!
Today is a perfect tea sipping day and I have selected a delectable treat. I was inspired by the Pear Custard Gingerbread Cake featured on Matthew Mead's website. There are 4 cakes in all, each made in a Chicago Metallic Maryann Cake Pan. Much of Matthew's site requires a subscription (inexpensive), which I highly recommend: however, there is plenty of free inspiration. His cakes begin with a basic boxed cake mix which makes baking a breeze.