Ginger Pear Upside-Down Cake Recipe

Name: Ginger Pear Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the topping; 3 tablespoons unsalted butter, at room temperature; 1/2 cup light brown sugar; 1 1/2 teaspoons ground cinnamon; 4 -5 pears, medium to large, ripe, peeled, cored, and quartered lengthwise; For the batter; 8 ounces unsalted butter, at room temperature; 3/4 cup light-brown sugar; 2 tablespoons peeled grated fresh ginger; 3 large eggs; 2/3 cup molasses; 3 cups unbleached all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 cups buttermilk

Servings: persons

For the topping
3 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
4 -5 pears, medium to large, ripe, peeled, cored, and quartered lengthwise
For the batter
8 ounces unsalted butter, at room temperature
3/4 cup light-brown sugar
2 tablespoons peeled grated fresh ginger
3 large eggs
2/3 cup molasses
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk

1
Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
2
To make the topping, combine 3 Tbs butter, 1/2 cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
3
To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add 3/4 cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
4
Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
5
In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
6
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.
7
Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.

1801

kcal

Calories

132

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the topping, 3 tablespoons unsalted butter, at room temperature, 1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Ginger Pear Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Pear Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions