PEAR UPSIDE-DOWN GINGERBREAD CAKE

Pear Upside-Down Gingerbread Cake image

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.