Upside Down Pear Gingerbread Cake |
Author: Sallysbakingaddiction.com via Ciao Chow Linda
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
moist and flavorful upside down pear gingerbread cake
- 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)
- Prepare the topping: Lightly grease a 9" square or round baking pan (I used a cast iron skillet).
- Peel, core and slice pears into thick slices.
- Tightly layer the pears in the prepared pan. 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, pour evenly over pears.
- Preheat oven to 350 degrees.
- MAKE THE CAKE:
- Whisk the flour, baking soda, ginger, cinnamon, cloves and slat together.
- Set aside.
- Whisk the molasses and hot water together. Set aside.
- 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 (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).
- 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 5-10 minutes, then invert onto a serving plate
- Best served warm.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/01/upside-down-pear-gingerbread-cake.html
3.5.3251