Pear Upside-Down Gingerbread Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

3 peeled small pears, cored and cut lengthwise into 1/4-inch-thick slices (about 1 pound)

2 tablespoons grated peeled fresh ginger, divided

1 tablespoon lemon juice

cooking spray

2 tablespoons granulated sugar

1/2 cup packed dark brown sugar

1/4 cup butter or stick margarine, softened

1 large egg

1/2 cup low-fat buttermilk

1/4 cup molasses

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon powdered sugar

Directions:

1. Preheat oven to 350°.
2. Combine pears, 1 tablespoon ginger, and lemon juice. Coat a 9 x 2-inch round cake pan with cooking spray; sprinkle with granulated sugar. Arrange pears in bottom of pan in a circular pattern.
3. Combine brown sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, and 1 tablespoon ginger; beat until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (flour through nutmeg). Add flour mixture to batter; stir until well-blended. Pour over pears. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Cool in pan 20 minutes on a wire rack. Place a plate sprinkled with powdered sugar upside down on top of cake pan; invert cake onto plate.

By RecipeOfHealth.com