Pear-ginger upside-down cake

Ready in : 45 mins

Need a lacto ovo vegetarian dessert? Pear-ginger upside-down cake could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains approximately 6g of protein, 10g of fat, and a total of 325 calories. For 75 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have maple syrup, butter, buttermilk, and a few other ingredients on hand, you can make it. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Similar recipes include Pear-Ginger Upside-Down Cake, Pear Upside-Down Ginger Cake, and Pear-ginger upside-down cake.

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

1.5 tsp

baking soda

1.5 tsp

buttermilk

1.5 cups

muscovado sugar

0.25 cup

demerara sugar

0.5 cup

eggs

3

flour

3 cups

ginger

2 Tbs

ground cinnamon

1.5 tsp

maple syrup

5 Tbs

pears

4

salt

1 cup

butter

1 stick

Cooking in Steps

1
Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.

cooking oil

baking paper

frying pan
2
Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.

brown sugar

cinnamon

butter

sauce pan
3
Pour the mixture into the prepared spring form pan, completely coating the parchment paper.

baking paper

frying pan
4
Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.

brown sugar

butter

cream

pear

sugar

mixing bowl
5
Add the grated ginger, and beat 1 minute more.

ginger
6
Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.

egg
7
Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

baking powder

baking soda

maple syrup

all purpose flour

honey

salt

bowl
8
Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.

buttermilk

all purpose flour

spatula

whisk
9
Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.

pear

spatula

frying pan
10
Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.

oven

skewers
11
Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.

baking paper

wire rack

frying pan

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Pear-ginger upside-down cake

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

1.5 tsp

baking soda

1.5 tsp

buttermilk

1.5 cups

muscovado sugar

0.25 cup

demerara sugar

0.5 cup

eggs

3

flour

3 cups

ginger

2 Tbs

ground cinnamon

1.5 tsp

maple syrup

5 Tbs

pears

4

salt

1 cup

butter

1 stick

Cooking in Steps

1 Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.

cooking oil

2 Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.

brown sugar

cinnamon

butter

3 Pour the mixture into the prepared spring form pan, completely coating the parchment paper.

4 Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.

brown sugar

butter

cream

pear

sugar

5 Add the grated ginger, and beat 1 minute more.

ginger

6 Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.

egg

7 Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

baking powder

baking soda

maple syrup

all purpose flour

honey

salt

8 Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.

buttermilk

all purpose flour

9 Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.

pear

10 Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.

11 Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

1
Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.

2
Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.

3
Pour the mixture into the prepared spring form pan, completely coating the parchment paper.

4
Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.

5
Add the grated ginger, and beat 1 minute more.

6
Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.

7
Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

8
Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.

9
Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.

10
Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.

11
Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.