Last week, I picked up some pears at the grocery store, assuming I’d figure out something to do with them. I had a few ideas bobbing around in my head, but nothing that I was jumping up and down about. Well, as usually happens, pressure set it and I came up with something amazing at the last minute!
I knew I wanted to make something with pears and ginger, so I wrote out this recipe on the bus on my way home from work on Friday afternoon. I rushed around my kitchen trying to get the cake baked in time for a potluck that evening, trying to understand the chicken scratch I’d jotted down on the bus. Hopefully the Pear and Ginger Upside-Down Cake was going to come out the way I’d envisioned it in my head…
When the boyfriend came to pick me up for the potluck, I had just carved out a slice of the Pear and Ginger cake for a taste-test and quick photograph. I made him try a bite of the cake, and then had to wrestle the plate away from him to try it myself!
This cake is by far one of the best cakes I’ve ever made. (And the boyfriend wholeheartedly agrees!) The sweetness of the pears goes really well with the dense gingerbread cake. It’s a perfect fall dessert!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Pear and Ginger Upside-Down Cake
Yield: 1 9-inch cake, about 12 servings
For the topping, you are going to need:
- 5 tablespoons unsalted butter
- 2/3 cup dark brown sugar
- 3 Bartlett pears
For the cake, you are going to need:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup molasses (not robust or blackstrap)
- 1/4 cup (2 ounces) crystalized ginger, finely chopped
- 2 eggs, at room temperature
- 1/2 cup milk, whole preferred
You are also going to need:
- Small saucepan
- Wooden spoon
- Veggie peeler and small knife
- 9-inch springform pan
- Aluminum foil
First, preheat your oven to 350° F.
Next, make the topping. Peel and core the pears. Cut the pears in to thin (about 1/4-inch) slices, and set aside.
In a small saucepan, melt the butter. Add the dark brown sugar, and stir until it is dissolved.
Pour the butter and sugar mixture in to the bottom of the springform pan, and spread it in an even layer. Spread the pears in a single layer on top of the butter and sugar sauce. Set aside.
For the cake, sift together the dry ingredients on to a sheet of wax paper or into a medium sized bowl. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar until light and fluffy. Add the molasses and ginger, and mix to combine. Add the eggs, one at time, and mix until they are incorporated.
Add half of the dry ingredients to the batter, and then the milk. Add the remaining half of the dry ingredients, and mix until combined.
Pour the cake batter over the pears, and smooth to a level surface. Wrap the bottom of the springform pan with aluminum foil.
Bake in your preheated oven for approximately 1 hour, or until a toothpick inserted in center comes out with just a few moist crumbs attached.
To serve, remove the springform ring from the pan. Place a plate over the top of the cake, and carefully invert the cake on to the serving plate.