Gingerbread Pear Upside Down Cake Recipes

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UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Pear     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For topping
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Accompaniment: vanilla ice cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Steps:

  • Make topping:
  • Peel and core pears and cut each into 8 wedges.
  • Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
  • Make cake:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  • Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  • Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip 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.

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

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.

Nutrition Facts : Calories 254.8, Fat 6.8, SaturatedFat 4, Cholesterol 39.1, Sodium 314.7, Carbohydrate 46.9, Fiber 2.4, Sugar 29.1, Protein 3.3

PEAR AND GINGER UPSIDE-DOWN CAKE



Pear and Ginger Upside-Down Cake image

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

2 tablespoons butter, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups brown sugar, firmly packed
3 tablespoons crystallized ginger, chopped
1 lb pear (2 pears, Bosc type are recommended)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
2 large eggs
3/4 cup molasses
1 1/4 cups buttermilk

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

GINGER-PEAR UPSIDE-DOWN CAKE



Ginger-Pear Upside-Down Cake image

Delicious, slightly caramelized dessert.

Provided by Allan Rutherford

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup butter
¼ cup molasses
¼ cup brown sugar
¾ teaspoon ground ginger
20 ounces canned pear halves, drained
1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
⅓ cup butter, softened
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
  • Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
  • Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
  • Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g

PEAR UPSIDE-DOWN GINGERBREAD



Pear Upside-Down Gingerbread image

I prefer to bake from scratch, but this Christmasy cake mix recipe is a favorite. For a change of pace, use apples and walnuts in place of the pears and pecans. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 9 servings.

Number Of Ingredients 7

3/4 cup chopped pecans, toasted
1/3 cup packed brown sugar
1/4 cup dark corn syrup
3 tablespoons butter, melted
2 medium pears, peeled and thinly sliced
1 package (14-1/2 ounces) gingerbread cake mix
2 tablespoons crystallized ginger, finely chopped

Steps:

  • Preheat oven to 350°. In a small bowl, mix pecans, brown sugar, corn syrup and butter. Pour into a greased 8-in. square baking pan. Arrange pear slices over pecan mixture, overlapping slightly., Prepare cake mix according to package directions, folding ginger into batter. Pour over pears. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts :

PEAR-GINGER UPSIDE-DOWN CAKE



Pear-Ginger Upside-Down Cake image

Enjoy this sweet and perky cousin to classic pineapple upside-down cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 18

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground ginger
3 pears, peeled, cut into 1/2-inch wedges
1/4 cup finely chopped crystallized ginger
1 tablespoon Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup packed brown sugar
6 tablespoons butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon ground ginger

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
  • Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.

Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
5 large ripe Bartlett pears, peeled, cored, and quartered
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
2 tablespoons boiling water

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside.
  • In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
  • Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.

GINGERBREAD PEAR UPSIDE DOWN CAKE



Gingerbread Pear Upside Down Cake image

Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 15

2 pears - can be somewhat ripe to pretty darn ripe
1/4 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup unsalted butter (softened)
1/2 cup packed brown sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dark molasses
1/2 cup light corn syrup
1 cup boiling water

Steps:

  • Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil.
  • Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices.
  • Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away.
  • Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes.
  • Carefully lay the pears into a circle in the sugar mixture.
  • Leave the pears in the skillet (don't stir), still over low heat, for a couple more minutes, then remove from heat.
  • Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl.
  • Boil the water, and stir in the corn syrup and molasses. Remove from heat.
  • Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together.
  • Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended.
  • Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn't, just spread it out evenly.
  • Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you're way cooler than me - I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it's done!
  • Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.

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From eatingwell.com


PEAR UPSIDE DOWN GINGERBREAD CAKE - BAKING SENSE
2018-10-08 Mix to combine. With the mixer running on low, alternate adding the dry ingredients and the molasses in 3 batches. Gently pour the batter over pears and smooth to an even layer. Bake for 25-30 minutes until the cake is puffed and a toothpick inserted in the middle of the cake comes out clean.
From baking-sense.com


UPSIDE DOWN GINGERBREAD PEAR CAKE - THE GINGERED WHISK
2020-12-22 Arrange the pear slices on top of the caramel sauce in a pretty pattern. Set aside. In a large bowl, beat together 1/2 cup of room temperature butter and sugar untill light and fluffy. Add in the egg, vanilla, molasses and honey and mix until …
From thegingeredwhisk.com


GINGER PEAR UPSIDE DOWN CAKE - EAT IN EAT OUT
2021-09-12 Brown sugar and warm spices combine beautifully with the pears in this non-traditional upside down cake. I love a cake that comes together in a snap, no fancy stuff. No need for icing or cake decorating technique, the golden caramelized pears do all the work. This cake is really a showstopper on the table, and soooo easy.
From eatineatout.ca


PEAR AND GINGERBREAD UPSIDE-DOWN CAKE - NADIA LIM
Instructions. Preheat the oven to 180°C. Grease or lightly spray the base and sides of a 23cm cake tin with cooking spray. In a small pot melt the butter and golden syrup together and pour into the base of the cake tin. Arrange pear quarters and crystallised ginger slices decoratively over syrup mixture. For the cake, melt the second measures ...
From nadialim.com


PEAR UPSIDE-DOWN CAKE RECIPE - BBC FOOD
Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake ...
From bbc.co.uk


UPSIDE-DOWN PEAR GINGERBREAD CAKE RECIPE - RECIPES.NET
2022-03-25 Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into ⅛-inch thick slices. Tightly layer the pears in the prepared pan.
From recipes.net


UPSIDE-DOWN PEAR GINGERBREAD CAKE | TASTY SEASONS
2016-12-08 in fact, arguably the most difficult part of this upside-down pear gingerbread cake is *not* eating the leftovers for breakfast the next morning… upside-down pear gingerbread cake. Rate this recipe | 1 ratings. Save to BigOven Yum. Persons . 12. Ingredients. topping 2 – 3 firm but ripe pears (preferably bosc), see notes (2 is enough if your pears are very large) ½ …
From tastyseasons.com


GINGER AND PEAR UPSIDE-DOWN CAKE RECIPE - GRACE PARISI | FOOD
Step 1. Preheat the oven to 350°. In a 10-inch cast-iron skillet, melt 4 tablespoons of the butter. Add the pears and cook over high heat, stirring, until crisp-tender. Add 4 tablespoons of the ...
From foodandwine.com


GINGERBREAD PEAR UPSIDE DOWN SKILLET CAKE AND THREE WINNERS!
Put rack in middle of oven and preheat to 350. Whisk together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl. Whisk together molasses and boiling water in a measuring cup. Beat together butter, brown sugar and egg in a large bowl with an electric mixer at medium speed until creamy, about two minutes.
From thisishowicook.com


PEAR AND GINGER UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Step 3. In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice. Step 4. In another bowl, with an electric mixer on medium-high speed, beat remaining 1/2 cup butter and 1 cup brown sugar until well blended. Add eggs, one at a time, beating well after each addition.
From myrecipes.com


PEAR UPSIDE DOWN GINGERBREAD CAKE RECIPE | USE REAL BUTTER
2013-11-07 Pear Upside Down Gingerbread Cake [print recipe] slightly modified from Gourmet. topping 2 1/2 to 4 firm pears, they recommend Bosc pears 1/4 cup unsalted butter 3/4 cup light brown sugar, packed. cake 2 1/2 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1/4 tsp salt 1 cup molasses 1 ...
From userealbutter.com


PEAR GINGERBREAD UPSIDE DOWN CAKE WITH MAPLE MASCARPONE
2020-12-09 Step 4. In a large bowl, using an electric mixer, beat butter and sugar until fluffy. Beat in egg. Pour in molasses and beat until combined. Stir in half of the flour, all of the water; then remaining flour mixture until well incorporated. …
From savourontario.milk.org


UPSIDE DOWN PEAR GINGERBREAD CAKE - UPSIDE-DOWN CAKE RECIPES
Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the ...
From worldrecipes.org


GINGERBREAD PEAR UPSIDE-DOWN CAKE - BUTTER ME UP BROOKLYN
2011-11-07 Gingerbread Pear Upside-Down CakeMakes one 9-inch cake. Preheat the oven to 350. Butter a cake pan, and line it with parchment. In a small bowl whisk together the flour, baking soda, spices and salt. In another bowl, beat one stick of butter until light and fluffy. Add 1/2 cup of brown sugar and beat until combined, then the molasses.
From buttermeupbrooklyn.com


EASY PEAR AND GINGER UPSIDE DOWN CAKE - RECIPE WINNERS
Making this pear and ginger upside down cake is super easy. First you melt some butter and sugar together until the sugar dissolves, then pour this mix into your cake tin and place the pears on top of the caramel. arrange the pears into a pattern. Next you make a gingerbread by mixing the dry ingredients into a bowl, then in a separate bowl mix ...
From recipewinners.com


GINGERBREAD PEAR UPSIDE-DOWN SKILLET CAKE | LODGE CAST IRON
2016-10-18 Wait 3-4 minutes until sugar has partially melted, then arrange sliced pears on top in a pattern of your choice. Turn heat to low. In a medium bowl, combine molasses and boiling water, stirring until well blended. Add oil, ginger, and lemon zest. In a separate bowl, combine remaining dry ingredients and mix well.
From lodgecastiron.com


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From epicurious.com


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