PEAR AND GINGER UPSIDE-DOWN CAKE
This cake is a nice change from the usual pumpkin pie or plain gingerbread. It is also an attractive dessert to bring to a family dinner or any get-together, really. I found this recipe online, and it said it was originally taken from Sunset magazine. Update: After storing leftovers in the fridge, the cake texture becomes really dense. I am not sure if it NEEDS to be stored in the fridge, but this cake is best eaten on the day it is made (in our [my husband's and my] opinion).
Provided by Greeny4444
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- First, prepare the pan. Lightly spray a 9-inch springform pan with cooking spray, Line the pan with a 10-inch round of cooking parchment, pressing into the bottom and about 1/2 inch up the sides.
- Cut 2 tablespoons of butter into about 1/4-inch chunks and drop evenly over the parchment in the pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.
- Peel the pears and cut in half, lengthwise. Then, slicing perpendicular to the cut edge, cut lengthwise into 1/2-inch-thick slices. With a paring knife, cut the core from each slice. Arrange the slices flat, in a single layer, over the sugar mixture in the pan, trimming pieces as needed to fit.
- In a small bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.
- In another bowl, with an electric mixer on medium-high speed, beat the remaining 1/2 cup butter and 1 cup brown sugar until well blended.
- Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses.
- Preheat the oven to 325 degrees F.
- Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.
- Bake at 325 degrees F until a toothpick inserted in the center (but not in the fruit) comes out clean, about 1 hour and 35 to 40 minutes (cake center may settle slightly).
- Let the cake cool in the pan on a wire rack for about 20 minutes.
- Remove the pan sides. Place a platter over the cake, then, holding the two together, turn both over, so the cake is right-side up. Carefully remove pan bottom and parchment. Serve warm.
Nutrition Facts : Calories 468.7, Fat 13.2, SaturatedFat 7.8, Cholesterol 74, Sodium 466.1, Carbohydrate 84.1, Fiber 2.4, Sugar 51.9, Protein 5.8
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Jawad ali JOYO
[email protected]I can't wait to try this cake! It looks delicious.
Paul Greenway
[email protected]This cake is a keeper! I'll definitely be making it again.
Nyamekye Mathias
[email protected]This cake is a bit dense, but I like that. It's very satisfying.
Farrukh Javaid
[email protected]I'm not a big fan of pears, but I loved this cake. The ginger really balances out the sweetness of the pears.
Kathy Fields
[email protected]This cake is a bit more work than some other cakes, but it's worth it. The flavor is amazing!
Md farhan Ahmod
[email protected]I've made this cake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Kamaya White
[email protected]This cake is so moist and fluffy. I could eat it every day!
Jocelyn Grier
[email protected]I love that this cake is not too sweet. It's the perfect balance of sweet and tart.
Stevens Duncan
[email protected]This cake is perfect for a fall dessert. The pears and ginger give it a warm and cozy flavor.
ABDULLAH GAMING
[email protected]I've never made an upside-down cake before, but this recipe was so easy to follow. The cake turned out beautifully!
Habib Marouane
[email protected]This is the best pear upside-down cake I've ever had. The ginger adds a really nice touch.
Hamid Yorou
[email protected]I made this cake for a potluck, and it was a huge success. Everyone loved it!
Precious Loveth
[email protected]This cake is absolutely gorgeous! I love the way the pears look when they're upside down in the cake.
Denis Oduor
[email protected]I was a bit hesitant to try this cake because I'm not a big fan of ginger, but I'm so glad I did! The ginger flavor is very subtle, and it really complements the pears.
Kofi Addai-Boabeng Busiah
[email protected]This cake is so easy to make, and it always turns out perfectly. I love that I can use fresh or canned pears, depending on what I have on hand.
AK Remon
[email protected]I've made this cake several times now, and it's always a hit. The pears and ginger give it a unique flavor that everyone loves.
Tshepang Mthombeni
[email protected]This pear and ginger upside-down cake was an absolute delight! The combination of sweet pears and spicy ginger was perfect, and the cake itself was moist and fluffy. I will definitely be making this again!