GINGER PEAR UPSIDE-DOWN CAKE
Make and share this Ginger Pear Upside-Down Cake recipe from Food.com.
Provided by me2006
Categories Dessert
Time 2h40m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
- To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
- To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
- Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
- Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
- Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
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Jeannine M
[email protected]I can't wait to try this recipe!
Zach Grainger
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious!
Moneoa Sizani
[email protected]I've never made an upside-down cake before, but this recipe was easy to follow. I'll definitely be making it again.
Zuzia
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as well as I hoped. It was still tasty, though.
Sarah Mhlanga
[email protected]I had some trouble getting the cake out of the pan, but it was worth it. The cake was delicious!
petronella lubasi
[email protected]This cake was a little too sweet for my taste, but it was still good.
Annette Olu
[email protected]I'm not usually a fan of upside-down cakes, but this one changed my mind. It's so delicious!
Bernard Chausse
[email protected]This cake is so moist and fluffy. I couldn't stop eating it!
Finn Shiels
[email protected]I love the way the ginger and pear flavors come together in this cake. It's a perfect fall dessert.
Khursheed Khan
[email protected]This is the best upside-down cake I've ever had! The ginger and pear flavors are amazing together.
saf dar
[email protected]I made this cake for a potluck and it was a hit! Everyone loved the unique flavor and the moist texture.
george morutloa
[email protected]This ginger pear upside-down cake was a delightful treat! The flavors of the ginger and pear complemented each other perfectly, and the cake was moist and fluffy.