Upside-Down Pear Gingerbread

The recipe Upside-Down Pear Gingerbread can be made in about 1 hour. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 235 calories. This recipe serves 9. It is brought to you by Eating Well. It works well as a very reasonably priced side dish for Christmas. This recipe is liked by 27 foodies and cooks. A mixture of pears, baking soda, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes are Upside-Down Pear Gingerbread, Upside-down Pear Gingerbread, and Upside-Down Pear Gingerbread.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon butter, melted

1/2 cup buttermilk

1 1/4 cups sifted cake flour

2 tablespoons canola oil

2 large egg whites

1/2 cup granulated sugar

1/2 teaspoon ground allspice

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

3 tablespoons light brown sugar

1/4 cup molasses

3 firm ripe pears, such as Bartlett or Bosc

1/2 teaspoon salt

Equipment:

baking pan

oven

frying pan

spatula

bowl

whisk

wooden spoon

oven mitt

Cooking instruction summary:

Position rack in the lower part of the oven; preheat to 375F. Coat an 8-inch square baking pan with cooking spray.Pour butter into the prepared pan and tilt to coat the bottom evenly. Sprinkle brown sugar over the butter. Peel, halve and core pears. Brush with lemon juice. Cut a pear half crosswise into 1/8-inch-thick slices. Keeping the slices together, slide a metal spatula underneath and invert the sliced pear half onto your hand, pressing to fan slightly. Place it, rounded side down, over the brown sugar in the baking dish. Repeat with the remaining pear halves. Bake, uncovered, for 15 minutes.Meanwhile, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg into a bowl. Stir in granulated sugar. Whisk together egg whites, buttermilk, molasses and oil in a large bowl. Add the dry ingredients to the egg white mixture and stir with a wooden spoon or rubber spatula just until blended.When the pears have baked for 15 minutes, pour the batter evenly over top. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes.Loosen edges of the cake. Invert a serving platter on top of the baking pan and, grasping firmly with hands protected with oven mitts, quickly turn the cake and platter over. Remove the baking dish. Remove any pear slices that adhere to the pan and replace them on top of the cake. Let cool for at least 10 minutes, cut into squares and serve warm.

 

Step by step:


1. Position rack in the lower part of the oven; preheat to 375F. Coat an 8-inch square baking pan with cooking spray.

2. Pour butter into the prepared pan and tilt to coat the bottom evenly. Sprinkle brown sugar over the butter. Peel, halve and core pears.

3. Brush with lemon juice.

4. Cut a pear half crosswise into 1/8-inch-thick slices. Keeping the slices together, slide a metal spatula underneath and invert the sliced pear half onto your hand, pressing to fan slightly.

5. Place it, rounded side down, over the brown sugar in the baking dish. Repeat with the remaining pear halves.

6. Bake, uncovered, for 15 minutes.Meanwhile, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg into a bowl. Stir in granulated sugar.

7. Whisk together egg whites, buttermilk, molasses and oil in a large bowl.

8. Add the dry ingredients to the egg white mixture and stir with a wooden spoon or rubber spatula just until blended.When the pears have baked for 15 minutes, pour the batter evenly over top.

9. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes.Loosen edges of the cake. Invert a serving platter on top of the baking pan and, grasping firmly with hands protected with oven mitts, quickly turn the cake and platter over.

10. Remove the baking dish.

11. Remove any pear slices that adhere to the pan and replace them on top of the cake.

12. Let cool for at least 10 minutes, cut into squares and serve warm.


Nutrition Information:

Quickview
235k Calories
3g Protein
5g Total Fat
45g Carbs
1% Health Score
Limit These
Calories
235k
12%

Fat
5g
8%

  Saturated Fat
1g
9%

Carbohydrates
45g
15%

  Sugar
28g
32%

Cholesterol
4mg
2%

Sodium
233mg
10%

Get Enough Of These
Protein
3g
7%

Manganese
0.47mg
24%

Selenium
10µg
16%

Fiber
2g
10%

Magnesium
34mg
9%

Potassium
289mg
8%

Copper
0.14mg
7%

Calcium
62mg
6%

Phosphorus
56mg
6%

Vitamin B2
0.08mg
5%

Vitamin E
0.74mg
5%

Vitamin K
5µg
5%

Vitamin B6
0.1mg
5%

Iron
0.86mg
5%

Vitamin C
3mg
4%

Folate
11µg
3%

Vitamin B5
0.26mg
3%

Vitamin B1
0.03mg
2%

Zinc
0.31mg
2%

Vitamin B3
0.41mg
2%

Vitamin A
78IU
2%

Vitamin D
0.2µg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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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.

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