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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Sodaif Jan
[email protected]I would not recommend this recipe to anyone.
Anil Sita
[email protected]This cake was a disaster. I followed the recipe exactly and it still turned out wrong.
Sonya Johnston
[email protected]This cake was too complicated to make. I wouldn't recommend it.
Jose Romero
[email protected]I didn't like the flavor of the ginger in this cake.
Daniel Ayomikun
[email protected]This cake was a bit dry, but the flavor was good.
Citlalli Coronel
[email protected]I had some trouble getting the cake out of the pan, but it was worth it. The cake was delicious.
Nana Burgos
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Alexus Grace
[email protected]I've made this cake several times now and it's always a hit. It's a great dessert for any occasion.
shahzad nawaz
[email protected]This cake is so good! I love the way the pears and ginger complement each other.
Maja Dj
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so easy to make and it tasted amazing.
Andrew Barratt
[email protected]This cake was delicious! The pears and ginger were a perfect combination and the cake was so moist.
Jayjiban Paswan
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved the unique flavor combination and the cake was gone in no time.
Darren Glynn
[email protected]This pear and ginger upside-down cake was a hit with my family! The pears were perfectly caramelized and the cake was moist and flavorful. I will definitely be making this again.