Pear-ginger upside-down cake

Pear-ginger upside-down cake requires around 45 minutes from start to finish. For 75 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 6g of protein, 10g of fat, and a total of 325 calories. 9 people have tried and liked this recipe. If you have dark muscovado sugar, baking soda, salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 26%, this dish is rather bad. Users who liked this recipe also liked Pear-ginger upside-down cake, Pear-Ginger Upside-Down Cake, and Pear Upside-Down Ginger Cake.

Servings: 12

 

Ingredients:

1 ½ tsp baking powder

1 ½ tsp baking soda

1 ½ cups buttermilk

¼ cup Muscovado sugar

½ cup Demerara sugar

3 eggs

3 cups all-purpose flour

2 Tbs peeled, grated ginger

1 ½ tsp ground cinnamon

5 Tbs maple syrup or honey

4-5 medium to large ripe pears, peeled, cored, and quartered lengthwise

1 cup salt

1 stick of unsalted butter, melted

Equipment:

baking paper

frying pan

sauce pan

mixing bowl

bowl

spatula

whisk

skewers

wire rack

Cooking instruction summary:

  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.
  5. In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
  6. Add the grated ginger, and beat 1 minute more.
  7. Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
  8. 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.
  9. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
  10. 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.
  11. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
  12. Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
  13. Let the cake cool in the pan for 10 minutes on a wire rack.
  14. 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.
  15. Allow the cake to cool, and serve warm.

 

Step by step:


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.


Nutrition Information:

Quickview
324k Calories
5g Protein
10g Total Fat
53g Carbs
2% Health Score
Limit These
Calories
324k
16%

Fat
10g
16%

  Saturated Fat
5g
36%

Carbohydrates
53g
18%

  Sugar
25g
28%

Cholesterol
64mg
21%

Sodium
9640mg
419%

Get Enough Of These
Protein
5g
12%

Manganese
0.53mg
27%

Vitamin B2
0.38mg
22%

Selenium
15µg
22%

Vitamin B1
0.28mg
18%

Folate
68µg
17%

Phosphorus
134mg
13%

Fiber
2g
12%

Iron
2mg
11%

Calcium
103mg
10%

Vitamin B3
2mg
10%

Potassium
258mg
7%

Vitamin A
360IU
7%

Copper
0.12mg
6%

Vitamin D
0.75µg
5%

Magnesium
18mg
5%

Vitamin B5
0.47mg
5%

Zinc
0.64mg
4%

Vitamin B12
0.25µg
4%

Vitamin K
3µg
3%

Vitamin B6
0.07mg
3%

Vitamin C
2mg
3%

Vitamin E
0.46mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Cowboy Caviar

Dessert Now Dinner Later

Homemade Vanilla and Chocolate Ice Cream Sandwiches

Taste of Home

Spicy Chicken and Rice Bowl

Cuopon Clipping Cook

Roasted Cauliflower Chickpea Mac and Cheese

Jelly Toast Blog

Crab and Avocado Duet

Foodnetwork