Best Pear And Ginger Upside Down Cake Recipes
PEAR AND GINGER UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Serve warm or at room temperature with whipped cream.
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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