Best Pear Gingerbread Upside Down Cake Recipes

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UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Pear     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For topping
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Accompaniment: vanilla ice cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Steps:

  • Make topping:
  • Peel and core pears and cut each into 8 wedges.
  • Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
  • Make cake:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  • Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  • Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
5 large ripe Bartlett pears, peeled, cored, and quartered
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
2 tablespoons boiling water

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside.
  • In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
  • Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

Provided by Kathy

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb pear
2 tablespoons fresh ginger, peeled, grated, divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
mint leaf (optional)
raspberries (optional)

Steps:

  • Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
  • Combine 1 Tbls ginger, lemon juice, and pear slices.
  • Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
  • Arrange pears in bottom of pan in a circular pattern.
  • Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
  • Beat in egg.
  • Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
  • Combine flour and remaining ingredients EXCEPT powdered sugar.
  • Add flour mixture to batter; stir until well blended.
  • Pour over pears.
  • Bake 40 minutes or until cake springs back when touched lightly in center.
  • Cool in pan 20 minutes on wire rack.
  • Sprinkle a serving plate with powdered sugar.
  • Invert cake onto serving plate.
  • When completely cool, garnish with mint leaves and raspberries.

Nutrition Facts : Calories 254.8, Fat 6.8, SaturatedFat 4, Cholesterol 39.1, Sodium 314.7, Carbohydrate 46.9, Fiber 2.4, Sugar 29.1, Protein 3.3

GINGERBREAD PEAR UPSIDE DOWN CAKE



Gingerbread Pear Upside Down Cake image

Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 15

2 pears - can be somewhat ripe to pretty darn ripe
1/4 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup unsalted butter (softened)
1/2 cup packed brown sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dark molasses
1/2 cup light corn syrup
1 cup boiling water

Steps:

  • Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil.
  • Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices.
  • Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away.
  • Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes.
  • Carefully lay the pears into a circle in the sugar mixture.
  • Leave the pears in the skillet (don't stir), still over low heat, for a couple more minutes, then remove from heat.
  • Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl.
  • Boil the water, and stir in the corn syrup and molasses. Remove from heat.
  • Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together.
  • Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended.
  • Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn't, just spread it out evenly.
  • Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you're way cooler than me - I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it's done!
  • Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.

PEAR-GINGERBREAD UPSIDE-DOWN CAKE



Pear-Gingerbread Upside-Down Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Pear     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter
1 cup (packed) golden brown sugar, divided
3 Anjou pears, peeled, halved, cored, cut crosswise into 1/3-inch-thick slices
2/3 cup mild-flavored (light) molasses
2 large eggs
3/4 cup ginger preserves (such as Robertson's)
1 1/2 cups self-rising flour
1 tablespoon pumpkin pie spice

Steps:

  • Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
  • Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.

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