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.
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
GINGER PEAR UPSIDE-DOWN CAKE
Make and share this Ginger Pear Upside-Down Cake recipe from Food.com.
Provided by me2006
Categories Dessert
Time 2h40m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
- To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
- To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
- Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
- In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
- 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.
- Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down 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. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
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 CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
- Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
- In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
- Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
PEAR UPSIDE-DOWN CAKE
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 ten-and-a-half-inch cake
Number Of Ingredients 12
Steps:
- Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
- Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
- Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
- In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
- Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.
PEAR UPSIDE-DOWN GRAHAM CAKE
I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.
Provided by LauraF
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
- Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
- Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
- Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
- Pour batter carefully over the pears. Smooth the top.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 54.2 g, Cholesterol 93.3 mg, Fat 21.8 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 9.9 g, Sodium 429.2 mg, Sugar 25.7 g
RIPE PEAR UPSIDE DOWN CAKE
A great way of using up over ripe pears to create a nostalgic pudding.
Provided by tinselworm
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Melt 4 oz of the sugar and 2 oz of the butter in a pan and pour into a 20cm (8inch) square cake tin. Peel and core the pears removing any bruised bits and place on top of the butter and sugar mixture.
- Preheat the oven to gas 4 (180C or 350F). In a bowl sift the flour, nutmeg and cinnamon.
- In a separate bowl mix the eggs with the remaining sugar. Melt the remaining butter and mix this into the egg and sugar mixture along with the milk. Pour this mix into the flour and mix well. Pour or spoon the batter over the fruit and pop into the oven for between 40-50 mins.
- Once cooked tun out onto a large serving plate to allow the syrup to drip over the sides of the cake.
- Serve warm with cream or custard or eat cold the next day with a cup of tea
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.
PEAR AND GINGER UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Serve warm or at room temperature with whipped cream.
PEAR-GINGER UPSIDE-DOWN CAKE
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
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
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