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
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

A Cinnabon' Classic has less sugar than a 20-oz. bottle of Pepsi.

Food Joke

A friend and I were standing in line at a fast-food restaurant, waiting to place our order.There was a big sign posted. "No bills larger than $20 will be accepted."The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a bill larger than $20, I wouldn`t be eating here."

Popular Recipes
Holiday Candy Cookies in a Jar

A Southern Fairy Tale

Eating for Two: Julia Child's Cooked Egg Mayonnaise

Serious Eats

Eggless Blueberry and White Chocolate Baked Cheesecake

Foodista

Super Easy Vegan Nachos

My Whole Food Life

Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Closet Cooking