UPSIDE-DOWN PEAR GINGERBREAD CAKE
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
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
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
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.
GINGERBREAD PEAR UPSIDE DOWN CAKE
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
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.
UPSIDE-DOWN PEAR GINGERBREAD
The glistening cake gets its rich taste from applesauce and spices instead of butter - Vegetarian Times.
Provided by Skippy BW
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Brush 10-inch cast iron skillet or 8x8-inch glass baking dish with butter.
- To make gingerbread: Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in medium bowl. Beat egg, sugar and molasses with mixer for 3 minutes. add applesauce and oil, and beat until blended. Fold in flour mixture and yogurt.
- To make pear topping: Press brown sugar over bottom of prepared skillet. Sprinkle with nuts. Arrange pear slices in circles over nuts. Pour batter over pears.
- Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Loosen edges with knife. Invert cake onto platter.
Nutrition Facts : Calories 233, Fat 8, SaturatedFat 1.4, Cholesterol 18.4, Sodium 121.7, Carbohydrate 39.5, Fiber 3.2, Sugar 22.1, Protein 3.3
UPSIDE DOWN PEAR GINGERBREAD CAKE
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
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
PEAR UPSIDE-DOWN GINGERBREAD CAKE
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
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.
PEAR GINGERBREAD UPSIDE-DOWN CAKES
Categories Cake Mixer Fruit Ginger Brunch Dessert Bake Kid-Friendly Buffet Pear Fall Winter Birthday Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 17
Steps:
- For topping:
- Butter six 1 1/4-cup custard cups. Place on baking sheet. Melt 6 tablespoons butter in medium saucepan over low heat. Add 3/4 cup brown sugar; whisk to blend (mixture will look grainy). Divide among prepared cups. Slice each pear half into 1/3-inch-thick wedges. Cut wedges crosswise in half. Place 6 pointed pear pieces in spoke pattern in each cup. Finely chop enough of remaining pear pieces to measure 3/4 cup.
- For cakes:
- Preheat oven to 350°F. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Melt 1/2 cup butter in small saucepan over low heat. Transfer to large bowl; cool slightly. Add 1/2 cup brown sugar. Using electric mixer, beat until well blended. Gradually beat in molasses. Mix in egg. Add dry ingredients; beat until well blended. Beat in hot water. Add crystallized ginger and chopped pears; stir until incorporated.
- Spoon batter over pears in custard cups. Place in oven on baking sheet. Bake until cakes feel firm to touch and tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 5 minutes. Invert onto plates. Let stand 10 minutes. Serve warm.
GINGER-PEAR UPSIDE-DOWN CAKE
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
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 CAKE
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
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
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- Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, as pictured above. Set aside.
- Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears.
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