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Upside Down Pear Gingerbread Cake

 

I’ve made dozens and dozens of gingerbread cookies, and baked and decorated many gingerbread houses when my kids were little, but a gingerbread cake? Well, I’d never made one, and if truth be told, had never eaten a slice of one until a few years ago. It wasn’t a flavor that I’d grown up with or ever had the yen to seek out on my own. But I have to say, I was a convert after tasting that first slice of gingerbread cake a few years ago at the house of friends.

Those same friends who served the gingerbread cake – Jan and Dave – also send us a box of Harry & David pears each Christmas. Last year, I made an upside down pear walnut cake with some of them last year here. We loved the nuttiness of this cake, but I wanted to try something different this year.

Eureka! I found a cake recipe combining gingerbread with pears in an upside down cake crowned with a luscious caramel-y top. It turns out pears and gingerbread were made to party together!

Although I’ve made many upside down cakes, with fruits of all kinds, most of them (not the walnut cake) have a basic white or yellow cake batter as the base. Like the walnut cake though, this gingerbread cake recipe is a welcome change from the standard upside down cake batter.  Lay the pear slices in a cast iron skillet (or a 9″ cake pan) and pour the brown sugar/butter mixture on top.

Then make the batter, which is very dark since it contains molasses and many spices.

It comes out of the oven looking like this. Run a butterknife around the edge, then using two pot holders, place a large platter (a wider diameter than the pan) over the cake and flip it over. Careful, don’t burn yourself on the pan or the hot syrup.

Top it with whipped cream or ice cream. Of course, the topping is not strictly necessary, but the coolness of the cream with the spiciness of the cake is divine. Besides, what are a few more calories when bathing suit weather is still months away?

This cake is best eaten warm from the oven, but it tastes delicious the next day too. Unlike most white or yellow upside down cakes, whose texture get denser the next day, this gingerbread cake maintains its tender crumb and moist texture even a few days after baking. The pears and the brown sugar topping do soften somewhat if you don’t eat it all the day it’s baked, however. It serves at least eight people, so plan on taking some to a neighbor as I did, or invite some friends in for coffee and cake.

 

Upside Down Pear Gingerbread Cake
 
Prep time
Cook time
Total time
 
moist and flavorful upside down pear gingerbread cake
Author:
Recipe type: dessert
Serves: 9-12 servings
Ingredients
  • TOPPING:
  • 4 firm medium pears
  • ½ cup (1 stick) unsalted butter
  • ½ cup packed light or dark brown sugar
  • ⅛ tsp. ground cinnamon
  • GINGERBREAD CAKE:
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1½ tsps. ground ginger
  • 1⅓ tsps. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. salt
  • ¾ cup unsulphured or dark molasses
  • ¾ cup hot water
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ⅓ cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp. pure vanilla extract
  • whipped cream, to serve (optional)
Instructions
  1. Prepare the topping: Lightly grease a 9" square or round baking pan (I used a cast iron skillet).
  2. Peel, core and slice pears into thick slices.
  3. Tightly layer the pears in the prepared pan. Set aside.
  4. Whisking constantly, heat the butter, brown sugar and cinnamon together in a small saucepan over medium heat.
  5. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar.
  6. Once it comes together, pour evenly over pears.
  7. Preheat oven to 350 degrees.
  8. MAKE THE CAKE:
  9. Whisk the flour, baking soda, ginger, cinnamon, cloves and slat together.
  10. Set aside.
  11. Whisk the molasses and hot water together. Set aside.
  12. Beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute.
  13. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  14. Beat in the egg and vanilla extract on high speed until combined, about 1 minute.
  15. Scrape down the sides and up the bottom of the bowl as needed.
  16. Turn the mixer off and add the dry ingredients and molasses/water.
  17. Turn the mixer on low and mix just until combined.
  18. The batter will be a little thick.
  19. Carefully pour/spread batter on top of pears.
  20. Bake for around 35-45 minutes or until the cake is baked through (I put a cookie sheet lined with aluminum foil on the rack below the cake to catch any butter/brown sugar that might spill out).
  21. To test for doneness, insert a toothpick into the center of the cake.
  22. If it comes out clean, it's done.
  23. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.
  24. Remove from the oven and allow to cool in the pan for 5-10 minutes, then invert onto a serving plate
  25. Best served warm.
 

Pear Apple Crostata

Pear Apple Crostata

Last week I promised you this recipe, courtesy of my friend Jan who brought it for dessert recently following our dinner of stuffed shells. It was warm and beautiful. I wish I had thought to take a photo of the entire thing before we sliced into it, but one can only resist so much temptation. You can call it a galette, a croustade, a crostata or even an open-face pie. But whatever you call it, call it fantastic.

Jan used dried cranberries and dried cherries, but if you don’t have both, you can substitute more of one or the other. Eat this warm topped with a scoop of ice cream, and it could become your go-to dessert.

pastry crust:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons finely grated lemon peel (maybe even a little bit more, but not a tablespoonful)
1/2 teaspoon salt
1/2 cup chilled unsalted butter cut cross-wise in 1/2 inch slices
1/4 cup or more heavy cream

Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using pastry cutter, blend butter with flour mixture until coarse meal forms. Drizzle 1/4 cream over; toss with fork until moist clumps form adding more cream by teaspoonfuls as needed if dry. I added 2 more teaspoons. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. You may do this a day ahead. In that case, let stand at room temperature for 30 minutes before rolling out.

Filling:
5 firm but ripe Bartlett pears, peeled cored, and thinly sliced
1 large granny smith apple, peeled, cored and thinly sliced
2 tablespoons dried cranberries
2-3 tablespoons dried cherries
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
2 teaspoons (maybe a bit more) finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
heavy cream for brushing
sliced almonds for edge

Preheat oven to 400 degrees F. Mix all fruit, sugar, flour, lemon juice, lemon peel, and nutmeg in a large bowl to coat. (I whisked together the sugar, flour, lemon peel and nutmeg before adding the juice or the fruit.)
Roll out pastry on sheet of floured parchment paper to 14inch round, Transfer crust on parchment paper to baking sheet. Mound fruit in center of pastry, leaving a 2 inch border all around. Fold pastry border over fruit, crimping slightly. Brush edges with cream and gently press on sliced almonds.

Bake until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve warm or at room temperature with vanilla ice cream if desired.

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