Upside Down Pear and Ginger Cake

peartart-silvia-badlini

Upside Down Pear and Ginger Cake
Print Recipe
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Upside Down Pear and Ginger Cake
Print Recipe
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Ingredients
Topping
  • 2/3 stick Butter
  • 3/4 cup soft brown sugar
  • 4 large ripe pears
Ginger Bread Cake
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp fresh grated ginger
  • 1/4 tsp ground nutmeg
  • one pinch ground cloves
  • 2 large eggs beaten
  • 1 cup soft brown sugar
  • 1/2 cup molasses or dark maple syrup
  • 2/3 cup milk
  • 2 tbsp melted butter
Servings: people
Units:
Instructions
  1. Prep one 9 Inches square baking pan. Line with parchment. Heat oven at 350 F
  2. Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
  3. Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
  4. Arrange the pears side down in the pan.
  5. Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
  6. Combine, gently, the flour mixture with the egg mixture to make a smooth batter. Pour over the pears in the baking pan.
  7. Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
  8. Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
  9. Carefully cover with a large serving plate and turn around quickly. Quickly serve warm or room temperature
Recipe Notes

 Note: keeps well for a couple of days in an airtight container.

 

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