GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
DARK GINGERBREAD PEAR CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Ginger Brunch Dessert Bake Picnic Quick & Easy Pear Spice Fall Potluck Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
- Whisk together flour, baking soda, cinnamon, allspice, and salt.
- Melt butter with water.
- Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
- Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.
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.
STICKY PEAR & GINGER CAKE
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
- Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
- While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
- To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
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 & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
UPSIDE DOWN GINGERBREAD PEAR CAKE (AIP, PALEO)
Steps:
- Preheat the oven to 350 degrees. Lightly grease and line the bottom of a small 7½ inch round spring form cake pan with parchment paper cut to fit.
- Toss sliced pears with ¼ tsp. cinnamon, ¼ tsp. ginger. 1 tsp. coconut oil and honey.
- Arrange pear slices in a circular pattern at the bottom of the cake pan.
- In a small bowl mix together the coconut flour, arrowroot flour, baking soda, salt, cinnamon and ginger.
- In a larger mixing bowl with electric mixer combine the ⅓ cup melted oil, molasses, honey, and applesauce and cider vinegar.
- Put the ½ cup water in a small sauce pan. Sprinkle the gelatin over the water; stir and allow to "bloom" (soften and start to gel) for 5 minutes.
- While gelatin is blooming, add dry ingredients to wet ingredients and mix thoroughly.
- After the 5 minutes for blooming the gelatin has expired, turn heat to low so that the contents of the saucepan gently melt; this should take no more than 1 minute. Once melted, whisk vigorously until frothy (this is your egg replacer!) and add to cake mix. Combine well. Pour into prepared cake pan. Smooth top gently (see picture above).
- Bake for 45 minutes, until firm in the center.
- Remove from the oven and allow to cool for 30 minutes. After 30 minutes, gently invert and remove cake to allow to cool completely. Cooling overnight is recommended before cutting.
- Serve with whipped coconut cream and extra sprinkles of cinnamon.
UPSIDE-DOWN PEAR GINGERBREAD CAKE
This boldly spiced upside-down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and cool whipped cream. Serving warm brings out the flavors AND makes this a quick holiday dessert.
Provided by Sally
Categories Cake
Time 1h30m
Number Of Ingredients 17
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.
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
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.
CARAMEL CAKE
Sound decadent? Just wait until it's smothered in icing.
Provided by Southern Living Editors
Categories Cakes
Time 2h
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine sour cream and milk. Set aside.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.
- Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
- Spread Caramel Frosting between layers and on top and sides of cake.
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
GINGER PEAR CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
- Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
- Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams
PEAR GINGERBREAD CAKE
Provided by Laura
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Very generously butter an 8 or 9 inch round cake pan, leaving extra butter on the bottom to help the pears cook. Arrange the pears in a pretty pattern in the bottom of the pan. Sprinkle with brown sugar and pecans.
- In a medium bowl, stir together flour, baking soda, salt, ginger, cinnamon, and cloves. In a large bowl, whisk together sugar, eggs, oil, vanilla, syrup, and water. Pour flour mixture into sugar mixture and mix until just combined. Stir in crystallized ginger. Pour batter over pears and pecans.
- Bake for 55-65 minutes, rotating halfway through and covering with foil toward the end of the baking process if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Allow cake to cool in pan for about 7 minutes before inverting onto a cake plate. I like the cake best warm, but it may be stored at room temperature for up to 2 days or frozen in quarters wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven wrapped in parchment placed on foil for about 30 minutes.
UPSIDE-DOWN PEAR GINGERBREAD
This has been our family's go-to holiday dessert for decades - I just love it. It makes a fantastic vehicle for ice cream or whipped cream,and comes out of the pan pre-decorated... if a slice or two of pear sticks to the pan, just peel it off and put it back where it belongs.
Provided by Julie Van Rosendaal
Number Of Ingredients 16
Steps:
- In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt.
- Add half of the dry ingredients to the molasses mixture and stir by hand or on the lowest speed of an electric mixer just until the batter is combined. Add the buttermilk, and then the remaining dry ingredients in the same manner. Pour the batter over the sliced pears.
- Bake the cake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it's still warm. (If it cools too much and sticks to the pan, warm it in the oven again before you try to invert it.) Don't worry if any pear slices stick to the bottom of the pan - simply peel them out and place them back on top of the cake where they belong.
- Serve with whipped cream.
BARTLETT PEAR UPSIDE DOWN GINGERBREAD CAKE
This recipe is shared with us via a lovely reader, Brendi, who writes: "...from my 1965 Better Homes and Gardens cookbook which was my first cookbook and the one I still use more than any other." Bartlett Pear Upside Down Gingerbread Cake with thick cream is a classic prairie autumn home food and this recipe will take you right back to your childhood!
Provided by Valerie Lugonja via Brendi and Better Homes and Gardens
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F
- Generously butter an 8x8x3 pan; arrange pear slices decoratively on the bottom
- Cover with mixture of 1/2 cup brown sugar and 1 tablespoon flour (The flour keeps the juice from the pears from being too juicy)
- Cream butter and sugar well; add egg
- Add molasses; beat well
- Mix dry ingredients together; add to butter mixture alternately with water while gently whipping
- Carefully pour batter over pears; bake at 350F for 35 to 40 minutes
- Serve with thick cream or vanilla ice cream and a sprig of fresh and fragrant mint
UPSIDE-DOWN PEAR GINGERBREAD
Steps:
- Preheat the oven to 350°F and spray an 9 or 10-inch round cake pan or deep pie plate with nonstick spray.
- To make the topping, melt the butter, syrup and brown sugar in a small saucepan over medium heat or microwave it until it's smooth. (Or combine them in the bottom of the pan, put it in the oven until it melts, then take it out and stir it with a fork until it's smooth.) Pour the mixture over the bottom of the pan and arrange the pear slices on top, placing them tightly together - they shrink a bit as they cook, so you can even get away with overlapping them.
- To make the gingerbread batter, stir or beat the butter and brown sugar in a medium bowl until well blended. Add the egg, molasses, ginger (if you're using dry, save it to add with the cinnamon) and vanilla and beat until thoroughly combined. It may look kind of curdled - that's OK.
- In a small bowl, stir together the flour, baking soda, cinnamon, dry ginger (if you're using it) and salt. Add half of the dry ingredients to the molasses mixture and stir by hand (or on low with an electric mixer) just until the batter is combined. Add the buttermilk, and then the remaining dry ingredients in the same manner. Pour the batter over the sliced pears.
- Bake the cake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it's still warm. (If it cools too much and sticks to the pan, warm it in the oven again before you try to invert it.) Don't worry if any pear slices stick to the bottom of the pan - simply peel them out and place them back on top of the cake where they belong.
- Serve with whipped cream. Serves 8.
Nutrition Facts :
POACHED PEAR GINGERBREAD LOAF CAKE
This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It's an elegant and surprisingly easy pear dessert that's perfect for celebrations!
Provided by Sarah | Broma Baker
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- Heat the pears, white wine, sugar, water, and spices until boiling, then turn heat down to simmer. Continue to cook for 45 minutes, then remove pears from poaching liquid and allow to cool slightly.
- Preheat oven to 350°F. Heavily grease a large loaf pan with butter. Set aside.
- In a large bowl, beat the butter, molasses, and sugar together until light and fluffy. Add in the eggs and vanilla extract, beating for an additional 3 minutes. Stir in fresh grated ginger.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat yogurt into the wet ingredients until everything is combined.
- Pour the batter into the loaf pan, then place the pears bottom side down in the batter so they are nearly enveloped. Bake for 1 hour, then allow to sit for 20 minutes on a cooling rack before removing from pan!
GINGERBREAD CAKE WITH CARAMELIZED PEARS
Make and share this Gingerbread Cake With Caramelized Pears recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
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.
PEAR GINGERBREAD CAKE
You'll need just four items to stir up this tasty gingerbread cake topped with canned pears. "You can also use fresh ripe pears when they're in season," suggested Cindy Reams from Philipsburg, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 4
Steps:
- Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 360mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
PEAR-GINGERBREAD UPSIDE-DOWN CAKE
Categories Cake Fruit Ginger Dessert Bake Pear Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter 9x9x2-inch nonstick baking pan. Melt butter in medium saucepan over medium heat. Transfer 1/3 cup butter to small bowl. Whisk 1/2 cup sugar into remaining butter in saucepan until blended (mixture may be grainy). Spread butter-sugar mixture in prepared pan; slightly overlap enough pear slices to cover mixture. Dice enough remaining pear to yield 1 cup.
- Using electric mixer, beat molasses, reserved 1/3 cup butter, and 1/2 cup sugar in large bowl to blend. Beat in eggs, then preserves. Beat in flour and pumpkin pie spice; stir in diced pears. Spread batter over pears in pan. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 5 minutes. Invert cake onto platter; cool slightly. Serve warm or at room temperature.
PEAR GINGERBREAD CAKE ROLL
Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. -Gwen Beauchamp, Lancaster, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan., Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture., Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.
Nutrition Facts : Calories 284 calories, Fat 15g fat (9g saturated fat), Cholesterol 167mg cholesterol, Sodium 99mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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
PEAR GINGERBREAD COBBLER
A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of "Autumn in the Oven". Clever, right? -Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
GINGER PEAR CAKE
I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.
Provided by DoremiAZ
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
- Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
- In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
- In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Spoon cake mixture into prepared pan until 3/4 full.
- Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
- While the cake is cooling mix the glaze.
- Once the cake is completely cool move it to a platter and add the glaze.
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