Pear Gingerbread Upside-Down Cake
User Reviews
5
3 reviews
Excellent
Pear Gingerbread Upside-Down Cake
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With sweet pears and spicy gingerbread, this Pear Gingerbread Upside-Down Cake is aperfect holiday, or any day dessert. Serve it plain or with ice cream and caramel!
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Ingredients
- Ice cream caramel syrup, whipped cream, optional accompaniment
Topping:
- 1 pear firm, I used a Bosc
- 2 Tablespoons butter
- 1/3 cup brown sugar
Cake:
- 1 ¼ cups white whole wheat flour or all purpose
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground
- 1/8 teaspoon salt
- 1/3 cup molasses mild
- 1/3 cup water boiling
- ¼ cup butter softened
- ¼ cup brown sugar
- 1 egg lightly beaten
Instructions
Prepare Topping
- Core pear and cut into 10-12 wedges. Peeling isn't needed.
- Melt butter in well-seasoned 8-inch cast iron skillet over moderate heat and cook until it stops foaming. Reduce heat to low, then sprinkle brown sugar over bottom of skillet. Cook, without stirring, for 3 minutes.
- Arrange pears evenly over sugar and cook, undisturbed, another 2 minutes.
- Remove from heat.
Make Cake
- Preheat oven to 350°F.
- Mix flour, baking soda, cinnamon, ginger, cloves, and salt in a small bowl. Whisk together molasses and boiling water in another small bowl, maaking sure molasses is dissolved.
- With an electric mixer, beat together butter, brown sugar, and egg in a large bowl. Beat for 2 minutes.
- Alternate adding flour mixture and molasses to butter mixture in 2 batches each, mixing at low speed until smooth.
- Gently pour batter over pear topping in skillet. Spread evenly without disturbing the pears. Bake until a tester comes out clean, 30-40 minutes. (40-50 if you double recipe).
- Cool cake in skillet on a rack 5-10 minutes. Run a thin knife around edge of skillet. Place a large plate 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.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.4g
(20%)
Cholesterol
43mg
(14%)
Sodium
259mg
(11%)
Potassium
289mg
(6%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
301IU
(6%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 259mg | 11% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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