This Ginger-Pear Upside-Down Cake is a delicious and unique dessert that is sure to impress your guests. The combination of sweet pears and spicy ginger creates a flavor that is both comforting and exciting.
The cake itself is moist and fluffy, and the caramelized pears on top add an extra layer of sweetness. This recipe is easy to follow and is sure to be a hit at your next gathering.
Timing For Ginger-Pear Upside-Down Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 slices
– 2 tablespoons butter
– 2 tablespoons light brown sugar
– 2 large pears, peeled, cored and sliced
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 cup butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1/4 cup chopped crystallized ginger
1. Preheat oven to 350°F (175°C).
To make a Ginger-Pear Upside-Down Cake, the first step is to preheat the oven to 350°F (175°C). This will ensure that the cake is cooked through and evenly browned.
Next, grease a 9-inch (23 cm) round cake pan. This will help the cake to come out of the pan easily and without sticking. Once the pan is greased, the next step is to prepare the topping.
2. In a medium bowl, combine butter, brown sugar, and ground ginger.
Making a Ginger-Pear Upside-Down Cake is a simple and delicious way to enjoy a classic dessert. The first step is to combine 1/2 cup (115 g) of butter, 1/2 cup (100 g) of light brown sugar, and 1/4 teaspoon of ground ginger in a medium bowl.
Mix the ingredients until they are smooth. Then, spread the mixture evenly over the bottom of a greased 9-inch (23 cm) round cake pan.
3. Spread the mixture evenly in the bottom of the prepared pan.
Next, arrange the pear slices in the bottom of the prepared pan. Make sure to spread them evenly. After that, pour the butter and sugar mixture over the pears. Finally, spread the cake batter evenly over the pears and butter mixture.
4. Peel, core, and thinly slice 2 pears.
To make a Ginger-Pear Upside-Down Cake, the next step is to peel, core, and thinly slice two pears. This can be done using a knife or a vegetable peeler.
Once the pears are peeled, the core needs to be removed and the pears should be thinly sliced. The slices should be arranged in a decorative pattern on top of the butter mixture.
5. In a large bowl, sift together the ingredients.
In a large bowl, sift together 1 1/2 cups (180 g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
This will ensure that all of the ingredients are evenly distributed and that the cake will rise properly. Once the dry ingredients are sifted together, set them aside and move on to the next step.
6. In a separate bowl, whisk together vegetable oil, molasses, 2 large eggs.
In a separate bowl, whisk together 1/2 cup (120 ml) of vegetable oil, 1/2 cup (100 g) of granulated sugar, 1/4 cup (60 ml) of molasses, 2 large eggs, and 1 teaspoon of ground ginger.
In a separate bowl, mix together 1 1/2 cups (180 g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Beat in the eggs one at a time, then stir in the vanilla extract. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Finally, pour the batter over the pears in the cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Pour the batter over the pears in the pan.
Beat in the eggs one at a time, then stir in the molasses and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Finally, pour the batter over the pears in the pan. Bake for 40-45 minutes.
9. Let the cake cool in the pan for 10 minutes.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a plate. Serve warm or at room temperature. Enjoy!
Nutrition Facts (per serving)
Serving Size: 1 slice (1/12 of cake)
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Total Carbohydrate: 45g
Dietary Fiber: 2g