Pear and ginger upside-down cake Recipe

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1 vote | 3205 views

Aromatic, rich, delicious and moist.

Prep time:
Cook time:
Servings: 12 servings
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Ingredients

Cost per serving $0.64 view details

Directions

  1. Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
  2. Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
  3. Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
  4. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.
  5. In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
  6. Add the grated ginger, and beat 1 minute more.
  7. Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
  8. Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.
  9. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
  10. Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
  11. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
  12. Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cake’s centre comes out clean.
  13. Let the cake cool in the pan for 10 minutes on a wire rack.
  14. Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper.
  15. Allow the cake to cool, and serve warm.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 12 servings
Calories 378  
Calories from Fat 175 46%
Total Fat 19.91g 25%
Saturated Fat 12.1g 48%
Trans Fat 0.0g  
Cholesterol 96mg 32%
Sodium 594mg 25%
Potassium 140mg 4%
Total Carbs 44.92g 12%
Dietary Fiber 1.0g 3%
Sugars 19.97g 13%
Protein 5.86g 9%
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