Pear Upside-Down Gingerbread Cake |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
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) |
Directions:
1. Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4 slices.
2. Combine 1 Tbls ginger, lemon juice, and pear slices.
3. Coat a 9 x 2 round cake pan with cooking spray; sprinkle with granulated sugar.
4. Arrange pears in bottom of pan in a circular pattern.
5. Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
6. Beat in egg.
7. Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
8. Combine flour and remaining ingredients EXCEPT powdered sugar.
9. Add flour mixture to batter; stir until well blended.
10. Pour over pears.
11. Bake 40 minutes or until cake springs back when touched lightly in center.
12. Cool in pan 20 minutes on wire rack.
13. Sprinkle a serving plate with powdered sugar.
14. Invert cake onto serving plate.
15. When completely cool, garnish with mint leaves and raspberries.
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