Gingerbread Cake With Caramelized Pears Food

UPSIDE-DOWN PEAR GINGERBREAD CAKE

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.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• 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.
• Preheat oven to 350°F (177°C).
• Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
• Carefully pour/spread batter on top of pears. Bake for around 35-45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.
• Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
• Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CAKE WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 350*F.
• Grease and flour a 10 inch bundt pan.
• Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
• Combine the pear puree and buttermilk in a bowl and mix well.
• Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
• Add the molasses and beat until blended.
• Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
• Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
• Cool in the pan for 10 minutes.
• Remove to a wire rack.
• Serve warm or at room temperature.
• Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
• Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
• For the pears: Heat the butter in a large heavy skillet until sizzling.
• Add the pears and toss to coat.
• Sprinkle with the sugar and stir.
• Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
• Remove and let stand until room temperature.

GINGERBREAD PEAR UPSIDE DOWN CAKE

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.

PEAR UPSIDE-DOWN GINGERBREAD CAKE

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.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

Steps:

• Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
• Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
• Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
• Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire tack 20 minutes.
• Loosen cake from pan.
• Invert cake onto rack; cool completely.
• Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
• Slice pineapple lengthwise into quarters.
• Remove core from each quarter.
• Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
• Add pineapple to skillet; arrange in single layer.
• Cook pineapple 15 minutes, turning pieces over once.
• Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
• Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar.
• Serve cake with Caramelized Pineapple and Rum Cream.

GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
• Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
• Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
• Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.